Mexicali Chicken Soup

1 Small Onion

1 Large Can (26-oz.) Cream of Chicken Soup

1 Large Can (26-oz.) Cream of Mushroom Soup

4 Cans Chicken Broth

2¼ Cups of Milk

2 Can Rotel Tomatoes

2 lbs. Cooked, Chopped Chicken

1½ Tablespoons Chili Seasoning

6 Small Flour Tortillas, Cut into thin strips

① Sauté onion in butter.

② Combine all ingredients (except tortillas) in large pot, and bring to a boil.

③ Add tortillas, and boil 5 more minutes.

④ Serve with shredded cheese, sour cream, and green onions, if desired.

This makes a large batch. Enjoy!