In soup pot, combine chicken broth, chicken, cream of celery soup, and seasoning. Bring to boil; reduce heat; simmer 15 minutes. Stack tortillas; cut into 1x2" strips. On low boil, drop stacked strips into soup, one at a time. Simmer 10 minutes. Stir to prevent sticking. Add water if too thick.
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|Serving Size: 1 Serving (1148g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 213 (27%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 170.4mg||52 %|
|Sodium 3601.7mg||124 %|
|Potassium 1453.6mg||38 %|
|Total Carbohydrate 67.2g||20 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 60.5g|
|Protein 70.8g||101 %|
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Calories per serving: 780
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