Quick and Yummy Food Storage Chicken Tortilla Soup

In my mom's ward at Church in Broken Arrow, Oklahoma, they post a recipe volunteered by one of the Relief Society sisters on the back of the weekly Relief Society newsletter.  My mom got this recipe from that newsletter, and I believe it was submitted by Lori Cummins, but I'm not sure.  (Just trying to give credit to where credit is due.)  What I love is that you can make it from prep time to eat time in about 20-25 minutes and if you are like me, and have a reasonable amount of food storage, you probably have most or all the ingredients on hand.  Plus, it is yummy!!  Even my kids eat it, and hubby raves!

Chicken Tortilla Soup
2 T chicken bouillon (or 4 cubes)
1/4 c Masa Harina (a mexican corn flour)
1/2 cup nonfat dry milk
1 t chili powder
1 t minced garlic
1 t lemon pepper
1 t onion powder
4 T cheese powder
1 t parsley
1/4 t oregano
1/2 t dry cilantro

Mix above, then add:
1 can diced tomatoes
4 curps water
1 cup milk
1 cup shredded, cooked chicken (or one can of white meat chunk chicken)

Heat to a boil, stirrring frequently.  Reduce heat to a simmer and cook 15 minutes, stirring often.  Serve with tortilla chips and shredded cheese.

Optional:  diced avacados.

Note:  The hardest ingredients to find are the Masa Harina and the cheese powder.  I found the Masa Harina in the Mexican food aisle at Wal-Mart.  You can also use it to make fresh corn tortillas.  I don't have a big food storage canister of cheese powder like my mom does because my little family would never use all that.  So what I do is steal a pouch of cheese powder from a box of Kraft Three Cheese Macaroni.  You will find it is almost exactly 4 Tbsp.  Also, you can make it with canned chicken from food storage, but if you have fresh chicken breasts, it is better if you boil them on a slow boil in the 4 cups of water the recipe calls for, then remove them, shred them and dump them back in with the rest of the ingredients.  However, that does also add to the prep time.