I originally got this recipe from Cynthia Petty.

2 cans Mild style Rotel 4 cans chicken broth 2 cans cream of chicken soup 3 cups water 1/2 t garlic powder 2 t ground cumin 2 t chili powder 1/4 t pepper 2 cups chicken breast boiled & chopped (or more) See toppings below...

Combine ingredients. Bring to a boil. Cover, reduce hear & simmer for 1 hour. Ladle into bowls, top with crushed tortilla chips, shredded Mexican Style cheese & chopped avocado.