3 cups chicken broth
2 (10 1/2 oz) cans cream of chicken soup
1 cup onion
1 cup green pepper
1 cup celery
4-5 chicken breasts (grilled and cut up)
1/2 cup salsa
1/2 tsp cumin
pepper to taste
Saute green pepper, onion, and celery. Put all ingredients in pot and heat up. Serve with tortilla chips, top with tomatoes, green onions, and cheddar cheese.
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