1 can (14.5 oz) chicken broth
1 can (10.75 oz) condensed cream of chicken soup, undiluted
1 can (10.75 oz) condensed cream of potato soup, undiluted
Or cream of mushroom soup, undiluted
1 1/2 c. milk
2 c. cubed cooked chicken
1 can (11 oz) Mexicorn (or other veggie…)
1 can sliced mushrooms, drained
1 can (4 oz) chopped green chilies
1/4 c. thinly sliced green onions
4 flour tortillas (6-7 inches), cut into 1/2-in. strips
1 1/2 c (6 oz) shredded cheddar cheese
In a Dutch oven or soup kettle, combine broth, soups and milk. Add the chicken, corn (veggies), 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.
8-10 servings (2 1/2 quarts)
I’ve only made this with cream of mushroom soup and we love it!