CHICKEN TORTILLA SOUP

Ingredients:

2 (10 1/2 ounce) cans cream of mushroom soup

2 (10 1/2 ounce) cans cream of chicken soup

2 (10 1/2 ounce) cans cream of celery soup

2 (10 1/2 ounce) cans cheddar cheese soup

2 (15 ounce) cans chicken broth

1 (15 ounce) can diced tomatoes

1 cup salsa (chunky)

1 (4 1/2 ounce) can diced green chilies

1 onion, chopped

1/4 cup fresh parsley, chopped

4 garlic cloves, minced

1 teaspoon chili powder

pepper, to taste

4 chicken breasts, cooked and diced

Directions:

Add all to large pot. Bring to a boil and then simmer 1 hour. Stir constantly so it

doesn't stick to the bottom.

Can be topped with tortilla strips (can be bought by croutons)

I also used fat free soups where I could.

Turn down to lowest heat and cover to keep warm.