Place chicken breasts in a deep soup pan and cover with 6-8 cups of water.

Bring the water to a boil and cook the chicken until it is cooked through.

Remove the chicken from the pan and shred it using two forks.

Return the shredded chicken to the boiling chicken broth.

Add cream of mushroom soup, cream of chicken soup, chopped cilantro, taco seasoning mix, chili powder, diced green chilies, Rotel tomatoes, chopped onion, garlic powder, and cumin to the pot.

Stir well to combine all ingredients.

Reduce heat to low and simmer for 2 hours, allowing the flavors to meld.

Serve hot, garnished with tortilla chips, grated cheese, and homemade pico de gallo.

Optionally, add brown rice or quinoa for extra protein and substance.