Ingredients
2 lb. chicken tenders, cooked
3 large potatoes
2 cans cream of chicken soup
1 can chicken broth
½ cup onion
1 tsp. chili powder
1 can green chillies, small can
fresh cilantro, to taste (optional)
3 flour tortillas
Preparation
Cut cooked chicken tenders and potatoes into cubes.
Chop onion into bite-size pieces.
Place all ingredients except tortillas into a crockpot and cook on medium heat for 5-6 hours.
Cut flour tortillas into small strips.
Fry in batches in deep fat until slightly golden brown.
Ladle soup into bowls.
Top with fried tortillas and grated cheese.
