The days are getting cooler and the trees are changing colors as fall sets in here in the Texas Panhandle. That also means that my family requests my homemade soups for dinner more frequently. One of our favorites is my tortilia soup. This soup is very thick and rich and it is perfect for adding a bit of warmth to the cooler fall days and nights.

Living in the southwest means that we have come across countless variations of totilia soup. However I could never find one that had the flavor, color and consistency that I wanted. This led me to start experimenting, sometimes by just throwing in a can of this and a can of that. The result was what my husband and children proclaimed was the best totilia soup they have ever had. It is my pleasure to share with you the recipe for this family favorite.

One (10 3/4 oz.) can of Nacho Cheese Soup*

One (10 3/4 oz.) can of Cream of Chicken Soup*

One (10 oz.) can of Rotel Diced Tomatoes and Green Chiles

2 oz. of chopped Green Chiles

A handful of chopped cilantro

Either a quarter to a half a block of smoked Gouda cheese , or a cup or two of grated cheddar cheese. (I just add as I go and depending on what I have on hand)

Combine the nacho cheese soup and the cream of chicken soup in a pan on low to medium heat.

*Do NOT add the can of water that the directions on the can of cream of chicken calls for but do add the one can of milk that the directions for the nacho cheese soup calls for.

Heat the mixture, stirring constantly so the milk won’t scald until well blended.

Continue heating on low heat for 30-45 minutes stiring frequently.

Add the green chiles and chopped cilantro and stir until blended.

Add either the smoked Gouda or grated cheese and stir until melted and blended.

Let the soup sit on low heat for approximately 15 minutes to let the flavors release.

Serve with crushed tortilla chips in the bowl or on the side.

I hope you and your family enjoy this tortilia soup as much as mine does.