In­gre­di­ents:

• 8 cups water
• 2-3 chicken breast
• 1 can cream of chicken soup
• 1 can rotel tomatoes
• 1 cup milk
• 12 oz velveeta (cut into cubes)
• 3 flour tortillas

In­struc­tions: Boil and then shred the chicken. Put the chicken back in the same water. Add the soup, tomatoes, milk and velveeta. Boil until the cheese is melted. Shred or cut the tortillas into strips and add to the soup. Let it boil another 5-10 minutes and then serve. This soup works great as leftovers.

Tips: If you want to make this low fat, use the low-fat or no-fat al­ter­na­tives. Personally, I can\'t tell the difference.