CHICKEN TORTILLA SOUP, Loretta Culpepper, Dale County

Ingredients

3 chicken breasts (boneless/skinless)
4 cups water
4 cups chicken broth
1 can Rotel tomatoes
1 can cream of chicken soup
1 cup milk
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons onion flakes
12 ounces Velveeta cheese
3 or 4 flour tortillas

Preparation

Cook chicken in water until tender. Remove chicken and cube. Add broth from cooking chicken and the other 4 cups of chicken broth to a 4-quart soup pot or Dutch oven. Add cubed chicken and bring to a boil. Add Rotel, cream of chicken soup, milk, chili powder, salt, garlic powder, black pepper and onion flakes. Cube Velveeta cheese, and add to soup mixture. Boil for 10 minutes stirring constantly as it sticks easily. Add tortillas.