Chicken Tortilla Soup


* 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.