2 1/2 to 3 lb. chicken
Salt & pepper as desired
1 can cream of chicken soup, undiluted
Sm. pkg. flour tortillas (cut into strips resembling dumplings)

Boil chicken with salt and pepper until done. Let cool and debone chicken. Chop deboned chicken and set aside. Add can of cream of chicken soup to chicken stock and bring to a boil. Drop in tortilla strips a few at a time. Do not use the whole package unless you have plenty of liquid. Cook until the tortillas are done (just a very few minutes). Add cut up chicken and stir well.