Here's the recipe that I've been using.
2 - 2.5 cups shredded chicken breast
2 cans chicken broth
1 can beef broth
1 can cream of chicken soup
1 small onion, chopped
1 bell pepper, chopped
1 can fire roasted tomatoes
1 (4 oz) can chopped green chilies
6-10 tomatillos, husked
2 cloves garlic, finely minced
1 teaspoon chili powder
1 teaspoon cumin
1 tablespoon Worcestershire sauce, optional
black pepper, salt & pepper powder (chipotle) to taste
¼ cup fresh parsley, chopped
Shredded pepper jack cheese
1. Combine the chicken broth, beef broth, tomatillos, garlic cloves, onion, bell pepper, chili powder, green chilies & cumin in large saucepan and simmer until vegetables are tender, approximately 20 minutes.
2. Puree the soup mixture in a food processor. Return to the saucepan and add the tomatoes, parsley, Worcestershire sauce, cream of chicken soup and chicken. Simmer for 15 minutes. Season to taste.
3. Ladle soup into bowls. Top with tortilla strips, cheese, avocado and cilantro.
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