Mexican Chicken Soup

This soup was one of the things Mom and I made on Saturday during our freezer extravaganza.  It's very good and very easy.

• Cooked Chicken(boiled, fryed, microwaved(gross) it doesn't matter as long as it's cooked)
• 1 can Cream of Chicken Soup
• 8oz Chicken Stock/Broth(I use more)
• 1 can Rotel Tomatoes(you can use any strength you like on these, I prefer Hot, Chad prefers Mild, so we use Mild)
• 4 Flour Tortilla pulled or cut apart
• 1 cup of Shredded Cheese

Cook the chicken however you see fit.  Mom boils hers, I don't like the texture of boiled chicken so I brown mine in a pan until it's done.  Whichever you prefer is just fine.  After the chicken is cooked add it, the cream of chicken soup, the chicken stock, and the rotel tomatoes to a larger sized pot.  Cook all of this together until it's hot and mixed well.  Once it's well mixed rip apart(if you're like me and prefer to do it the caveman style) or cut apart the tortillas and stir them in the pot.  Cook some more until the tortillas look more like dumplings(if you live in the North dumplings are kinda like boiled biscuits).  This part can cook, refrigerate, or freeze as long as you would like it too.  We froze ours at this point.  When you're ready to serve add the cheese.

This is a very versatile recipe.  If you like more chicken, add more chicken.  Add more tortillas if you want to.  Add more chicken broth for a thinner soup.  It's really up to you and what your preferences are.  That's all there is too it.  I like to add a little sour cream when I eat it. 

YUMMY!!