Mexicali Soup

Contributor: Dana Still, Yvonne Mercer Berry

Directions

1. Cook 4 chicken breasts and dice separately.
   
2. Begin with Knorr's mushroom soup. Prepare using instructions on box.
3. Pour in one can Rotel chopped green chilies/tomatoes. Pour in 2 cans chicken broth (16 oz at least). To this mixture you can add chopped onion, sliced black olives, or some chopped green onion. Salt and pepper to taste.
4. Cut 3 to 4 flour tortillas into bite size pieces and drop into this mixture. We use 1 small jar of jalapeno Cheese Whiz (this will be hot - you can use mild Mexican or regular Cheese Whiz). Add to mixture.
5. Put chicken in and you can then add more chicken broth or water to get the consistency you want.
6. Sprinkle crumbled tortilla chips on top - shredded cheese, black olives, green onions, etc.
7. We like sour cream on top of soup also.