Mexican Chicken Tortilla Chowder

• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cups 2% milk
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (11 ounces) Mexicorn, drained
• 1 package (9 ounces) ready-to-serve roasted chicken breast strips, chopped
• 1 can (4 ounces) chopped green chilies
• 3 flour tortillas (8 inches), cut into 2-inch x 1/2-inch strips
• 1 cup shredded cheddar cheese
• Additional shredded cheddar cheese, optional

1. In a large saucepan, combine the soups, milk and broth. Heat through, stirring frequently. Add the corn, chicken and chilies; bring to a boil. Stir in tortilla strips. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cheese until melted. Sprinkle each serving with additional cheese if desired.

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

Taken from www.tasteofhome.com/recipes/mexican-chicken-tortilla-chowder/ (may not work)