Boil chicken breast over medium-high heat for about 30-45 minutes. Remove from heat, drain water and let cool.

In a large pot, over medium-low heat combine the soups, sour cream, tomatoes, chicken broth, enchilada sauce and black olives. Stir mixture very well.

While soup is cooking, shred or dice up chicken into small pieces. Add chicken to pot.

Cook until mixture is warm. Stir frequently to keep from burning the bottom of the pot.

Once heated thoroughly, remove from heat. Pour into individual bowls and add bite size pieces of tortillas chips and garnish with shredded cheese.