Ingredients
1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of potato soup, undiluted1-1/2 cups whole milk2 cans (14-1/2 ounces each) diced tomatoes, undrained2 cups cubed cooked chicken1 can (11 ounces) Mexicorn, drained1/3 cup chopped onion1 can (4 ounces) chopped green chiles1-1/2 cups shredded Monterey Jack cheese
Preparation
In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chiles. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.
