|Chicken||1 Cup (16 tbs) (rotisserie chicken)|
|Chicken broth||49 Ounce|
|Flour tortilla||8 Small (the small thick type)|
|Black pepper powder||1 Teaspoon|
|Water||3 Cup (48 tbs)|
1 In a pan, put the chicken along with water and bring to a boil.
2 In another pan, pour the chicken broth.
3 Add in the butter and stir to mix.
4 Add salt, pepper and garlic powder to the chicken broth.
5 Remove the boiled chicken from the heat and combine the stock with the broth, reserving the chicken.
6 Cut the flour tortilla in to 2 1/2 inch strips.
7 Add the strips to the boiling broth.
8 Stir occasionally to avoid sticking.
9 Cover the pan and cook for 5 minutes.
10 Meanwhile, cube the cooked chicken.
11 Add it to the broth.
12 In a small bowl, dissolve some flour in water and stir in to the broth to thicken.
13 Serve hot in individual dishes.