5 or 6 cups chicken stock
1 cup chicken, cooked and cubed
1 can cream of chicken soup
1 11 oz pkg flour tortillas
Place chicken stock in a fairly large pot and stir chicken soup in to mix completely. Bring to a boil. While stock is heating, cut tortillas into dumpling sized pieces. When stock has reached a full boil, drop in tortilla pieces a few at a time. Do this slowly enough that the stock does not stop boiling. When all tortilla pieces are in the stock, stir once, reduce heat to simmer, cover pot and allow to cook 15 to 20 minutes. Stir in chicken and allow to cook just long enough to heat the chicken. Serve at once.