1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of celery soup
1 (10 1/2 ounce) can cheddar cheese soup
1 (15 ounce) can chicken broth
1 (15 ounce) can diced tomatoes (I used half of the can)
1/2 cup salsa (I used medium)
2 diced green chilies
1 small onion, chopped
1/4 cup fresh cilantro, chopped
2 garlic cloves, minced
1 tsp red chili powder
salt, to taste
pepper, to taste
2 chicken breasts, cooked and chopped

Combined all ingredients into a large pot. Bring to a boil and simmer for 1 hour, stirring occassionally.

To make the tortillas, cut into strips and fry until golden brown.

Also, I used 98% fat free soups for the cream soups to cut down on the calories.