2 to 3 lb. chicken
1 can Cream of Chicken soup, undiluted
1 sm. pkg. flour tortillas
Salt & pepper to taste

Boil chicken with salt and pepper until done. Let cool and de-bone chicken. Set aside. Add can of Cream of Chicken soup to chicken stock and bring to a boil. Cut tortillas into strips a few at a time and drop into stock. Use as many as desired. Cook until the tortillas are done. Add cut up chicken and stir.