Cooking Time: 25 min
7 cups chicken broth
1 cup water
1 (16-ounce) jar salsa
1 pound boneless, skinless chicken breast, cut into ½-inch chunks
1/2 cup sliced black olives
4 (6-inch) flour tortillas, cut into 1/4-x 3-inch strips
1/2 cup (2 ounces) finely shredded Cheddar cheese
1. In a soup pot, bring chicken broth, water, and salsa to a boil over high heat.
2. Add chicken and cook 4 to 6 minutes, or until no pink remains in the chicken.
3. Stir in olives and tortilla strips and cook 2 to 3 minutes, or until heated through.
4. Sprinkle each portion with cheese just before serving.