Chicken Tortilla Chowder

• 2 cups Cooked Chicken Breasts (cubed Or Shredded)
• 1 can (14.5 Oz. Can) Chicken Broth
• 1 can (10.75 Oz. Can) Cream Of Chicken Soup
• 1 can (10.75 Oz. Can) Cream Of Potato Soup
• 1-1/2 cup Milk
• 1 can (11 Oz. Can) Mexicorn
• 1 can (4 Oz. Can) Chopped Green Chilies
• 5 whole Tortillas (soft Taco Size)
• 1-1/2 cup Shredded Cheese

1. Pour chicken broth, cream of chicken soup, cream of potato soup, and milk into a soup kettle. Add chicken (see note below), corn, and chilies. Bring to a low boil and simmer for 15 - 20 minutes.
2. Tear up tortillas into bite-sized pieces and add to the soup mixture. Simmer for 10 minutes. Add approximately half of the cheese (I use a pizza type blend) to the soup and heat until melted. Serve immediately.
3. Top each bowl with a little bit of the remaining shredded cheese.
4. Note: when making this recipe, I usually simply boil boneless, skinless chicken breasts and shred them. However, I have also purchased rotisserie chickens at our local deli and torn the meat off of those to use. This is very easy and sometimes easier than cooking my own chicken, but be very careful NOT to use flavored rotisserie chicken. I made that mistake once and it ruined the flavor.
5. You can also add more, or fewer, tortillas depending on the consistency you want your soup to have.

chicken, chicken broth, cream of chicken soup, cream of potato soup, milk, mexicorn, green chilies, whole tortillas, shredded cheese

Taken from tastykitchen.com/recipes/soups/chicken-tortilla-chowder/ (may not work)