* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 4 cups water
* 2 cups cubed cooked chicken
* 4 flour tortillas (6 inches), cut into 2-1/2-inch strips
* Minced fresh parsley
* In a 3-qt. saucepan, bring the soup and water to a boil. Stir in chicken and tortilla strips; reduce heat to medium-low. Cook, uncovered, for 25-30 minutes, stirring occasionally. Sprinkle with parsley. Yield: 6 servings.