Chicken Tortilla Soup

• 2 cups cubed chicken
• 1 tablespoon olive oil
• 1 (14 1/2 ounce) can chicken broth
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of potato soup
• 1 12 cups milk
• 1 (4 1/2 ounce) can sliced mushrooms, drained
• 1 teaspoon onion powder
• 1 -2 teaspoon cumin (optional, but adds great flavor)
• 2 -4 flour tortillas, cut into 1 x 2 in. strips
• 1 12 cups shredded cheese, any flavor
• 1 (12 ounce) jar jalapenos (you will need the juice.)

1. In a skillet, cook the cubed chicken in olive oil and 1 tablespoon jalapeno juice until lightly browned.
2. Add salt and pepper to taste.
3. In a soup pot, combine the chicken broth, soups, milk, onion powder and cumin.
4. Add the cooked chicken to the soup.
5. Then add salt, pepper and enough jalapeno juice to taste.
6. I usually use the entire jar's juice.
7. Just before serving, add the tortilla strips and cheese.
8. For cheese lovers, top with more cheese.
9. YUM!
10. You can also add additional ingredients to the individual bowls to change the flavor -- jalapenos, onions, sour cream, salsa or cilantro.
11. It's your choice.
12. Serve with your favorite tortilla chips!

chicken, olive oil, chicken broth, cream of chicken soup, cream of potato soup, milk, mushrooms, onion powder, cumin, flour tortillas, shredded cheese, will

Taken from www.food.com/recipe/chicken-tortilla-soup-130288 (may not work)