Chicken Tortilla Soup
2 cans (10-3/4 oz. each) condensed cream of potato soup, undiluted
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
2 cups 2 % milk (I used skim milk and it didn't seem to make a difference)
1 can (14-1/2 oz.) reduced-sodium chicken broth
1 can (11 oz.) Mexicorn, drained
1 pkg. (10 oz.) ready-to-serve roasted chicken breast strips, chopped (We used half a package of the new Tyson frozen grilled chicken and it added a good taste... you could also use Perdue short cuts)
1 can (4 oz.) chopped green chilies (these were tricky to find in the grocery store, but ortega makes a small can of them... I don't like spicy foods so I only put a few spoonfuls in... Jason added extra to his bowl)
3 flour tortillas (8 in.), cut into 2-in. x 1/2 in. strips
1 cup (4 oz.) shredded cheddar cheese
Additional shredded cheddar cheese, optional
In a large saucepan (I used a large, two handled pot), heat the soups, milk and broth, stirring frequently. Add corn, chicken, chilies; bring to a boil. Stir in the tortilla strips. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the cheese until melted Sprinkle each serving with additional cheese if desired.