Mexican Chicken Soup

• 2 c. milk
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 (8 3/4 oz.) can whole kernel corn, drained
• 1 c. chopped tomatoes
• 1 (4 oz.) can diced green chiles, drained
• 2 Tbsp. minced dried onions
• 2 cloves garlic, minced
• 3/4 tsp. dried oregano, crushed
• 1/2 tsp. ground red pepper
• 1 1/2 c. cubed or shredded cooked white meat chicken
• 1 c. shredded Monterey Jack cheese

1. In large saucepan, stir together the milk and soup.
2. Stir in corn, tomatoes, chilies, dried onion, garlic, oregano and pepper. Bring to boiling; reduce heat.
3. Simmer uncovered for ten minutes. Add chicken and cheese and heat and stir until cheese is melted and chicken is heated through.
4. Top with baked or fried tortilla strips.

milk, cream of chicken soup, whole kernel corn, tomatoes, green chiles, onions, garlic, oregano, ground red pepper, white meat chicken, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018827 (may not work)