Ingredients
3 (14.5 oz) cans of chicken stock
1 (10.5 oz)can condensed cream of chicken soup
1 (13 oz)can chicken breast
10 flour tortillas
Salt and pepper to taste
Preparation
Pour 3 cans of stock and liquid from the chicken breast in large pan/dutch oven. Bring to boil and add cream of chicken soup, stirring until smooth. Add pepper to taste.
Stack 5 flour tortillas on cuttting board, cut in half. Slice each half into 1/4 strips lengthwise and then crosswise so you end with small cubes of tortilla. Put these into the soup. Repeat with the remaining tortillas.
Stir mixture well, turn heat down to simmer and add chicken breast (you may need to cut up the chicken breast into smaller pieces depending on the brand). Stir again, cover, and simmer for 30 minutes. Stir twice while simmering to be sure the tortillas do not stick to the bottom of the pan.
Taste before serving to see if additional salt or pepper is needed for seasoning. Most of the ingredients have salt added, so I wait until serving to add any final seasoning.
