Chicken Sopa (Mexican) - cooking recipe

Ingredients

4 boneless, skinless chicken breasts
12 corn tortillas
1 jar salsa
8 oz. shredded cheddar cheese
8 oz. monterey jack cheese with jalapenos
1 (11 oz.) can cream of chicken soup
1 (11 oz.) can cream of mushroom soup
1 (12 oz.) can chicken broth
olive oil
salt, black pepper, white pepper, cumin, paprika

Preparation

Cut chicken breasts into 1/2 inch cubes.
Fry in 3 Tbsp. olive oil.
Season with salt, pepper, white pepper, cumin and paprika to taste while frying.
Cut tortillas in half and cut pieces in half, making 4 strips of each tortillas.
Boil and incorporate both cans of soup and chicken broth in sauce pan. Cover bottom of 9 x 13 greased baking dish with 1/2 tortillas strips.
Spread 1/2 of chicken cubes over tortillas.
Spread 1/2 of salsa over chicken.
Season with above spices.
Spread 1/2 of each shredded cheese in dish.
Repeat second layer like first, except don't add cheese.
Pour soup mixture over contents of dish. Top with remainder of cheese.
I like to sprinkle some ground parsley leaves over dish for appearance.