
Friday, May 25, 2007
Tuesday, April 24, 2007
Tortilla Soup

Max & Erma's Chicken Tortilla Soup
2 cans Campbell's Cream of Mushroom soup
2 cans Campbell's Cream of Chicken Soup
2 cans Campbell's Cream of Celery soup
2 cans Campbell's Cheddar Cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup Pace medium picante salsa
1 (4.5 ounce) can Ortega green chiles
1 medium onion, chopped
4 cloves fresh garlic, minced
1 teaspoon red chile powder, more or less to your taste
Salt and pepper to your taste
1/4 cup fresh, chopped cilantro
4 cooked chicken breasts, cut into small chunks
1 package flour tortillas
1 package shredded colby/cheddar cheese
In a large stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chili powder, salt and pepper.
Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.
Add cilantro and chicken breast chunks. Simmer another hour.
While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips and deep fry in hot oil until lightly browned.
To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips
Monday, March 26, 2007
Do you love Mallo Cups?

Tuesday, March 6, 2007
Snoop

Friday, February 16, 2007
hope you're ready...
Tuesday, February 13, 2007
sad day.
Thursday, February 1, 2007
Potter....seriously
