Ingredients
1 can (14-1/2 ounces) 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 cups cubed cooked chicken1 can (11 ounces) Mexicorn1 jar (4-1/2 ounces) sliced mushrooms, drained1 can (4 ounces) chopped green chilies1/4 cup thinly sliced green onions4 flour tortillas (6 to 7 inches), cut into 1/2-inch strips1-1/2 cups shredded cheddar cheese
Preparation
In a Dutch oven, combine the broth, soups and milk. Stir in the chicken, corn, mushrooms, chilies and onions. Bring to a boil. Add the tortilla strips. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Add cheese; stir just until melted. Serve immediately.
