Mexi-Cali Chicken Soup - cooking recipe

Ingredients

2 cups onion, chopped
butter or margarine
1 46 oz can cream of chicken soup
1 46 oz can cream of mushroom soup
3 quarts chicken broth
1 quart Milnot
6 small cans Rotel tomatoes and chilies
3 1/2 pounds cooked, boned chicken
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
12 flour tortillas, chopped

Preparation

Saut onion in butter.
Mix all ingredients except tortillas. Bring to a boil.
Add chopped tortillas.
Top with grated cheese (cheddar and Mozzarella), chopped tomatoes, olives, crushed tortilla chips and chopped green onions.
Serves 30-40.