1 med. size chicken
Salt and pepper to taste
1 can cream of chicken soup
1/4 sm. onion
1/2 chopped celery
1/4 c. bell pepper
1/2 stick butter
10 flour tortillas, cut in pieces (2 inches)

Boil chicken until done with enough water to cover chicken. Include onion, celery, and bell pepper. Remove chicken; add soup to broth and 1 1/2 cans water. Bring to boil. Add tortilla. Stir well. Cook 10 or 15 minutes until done. Add chicken. Stir well. Cut off heat. Slice butter on top. Cover 5 minutes. Serve.