1 chicken
1 can cream of chicken soup
1 pkg. flour tortillas (15 oz. pkg.)
1/2 stick butter
Salt and pepper to taste

Cook chicken until tender. Remove chicken and let cool until it can be handled. Debone. Add cream of chicken soup to broth and bring to a boil. Cut tortillas in wedges and drop into broth. Cook slow for 15 minutes. Add chicken and butter, and bring to boil.