Mexi-Cali Chicken Soup

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 12 pounds cooked boned chicken
• 1 12 tablespoons chili powder
• 1 12 tablespoons garlic powder
• 12 flour tortillas chopped

Directions

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