2 tablespoons vegetable oil
2 clove garlic, minced
2 pounds chicken breast halves (4 to 6)
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.25 ounce) can condensed cream of mushroom soup
1/2 cup chopped celery
1 (8 ounce) can chicken broth
3 (10 ounce) cans corn tortillas
6 tablespoons salsa
Heat olive oil in large skillet over medium heat. Add the garlic and saute for about 5 minutes.
Reduce heat to medium. Stir in chicken and vegetables; cook, stirring, about 3 minutes. Add soup, cream of chicken soup, corn tortillas, salsa and season with pepper. Cook and stir 2 minutes more.