Chicken Tortilla Chowder

• 1 (14 1/2 ounce) can chicken broth
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1 (10 3/4 ounce) can condensed cream of potato soup, undiluted
• 1 1/2 cups milk
• 1 cup cubed cooked chicken
• 1 (11 ounce) can mexicorn
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 1 (4 ounce) can chopped green chilies
• 1/4 cup sliced green onion
• 3 flour tortillas, cut into 1/2 inch strips
• 1 1/2 cups shredded cheddar cheese

1. In a Dutch oven or soup kettle, combine broth, soups and milk.
2. Add the chicken, corn, mushrooms, chilies and onions and mix well.
3. Bring to a boil.
4. Add the tortilla strips.
5. Reduce heat and simmer uncovered for 8-10 minutes or until heated through.
6. Add cheese and stir until melted.

chicken broth, condensed cream, condensed cream, milk, chicken, mexicorn, mushrooms, green chilies, green onion, flour tortillas, cheddar cheese

Taken from www.food.com/recipe/chicken-tortilla-chowder-176105 (may not work)