Tortilla Soup

• 1 (11 oz.) cans Campbell's tomato soup
• 1 can Campbell's condensed chicken broth
• 3 c. water
• 1 can whole kernel corn, drained
• 1 can green beans, drained
• 1 (14 1/2 oz.) can Mexican style stewed tomatoes (undrained)
• 1 (4 oz.) can green chilies, drained
• 1 pkg. taco seasoning
• 1 (6 oz.) pkg. corn tortillas, cut into 1/2 inch strips
• 1 c. shredded Monterey Jack cheese

1. Combine all soups, water, corn, green beans, tomatoes, chilies and seasoning
2. mix in Dutch oven on medium-high heat.
3. Bring mixture to a boil.
4. Reduce heat; simmer 10 minutes.
5. Stir in tortilla strips and cheese.
6. Continue to cook until tortilla strips are softened and cheese is melted.

campbells tomato soup, campbells condensed chicken broth, water, whole kernel corn, green beans, tomatoes, green chilies, taco seasoning, corn tortillas, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769525 (may not work)