Chicken Tortilla Chowder

from taste of home feb/march 2010

• Ready In: 30 mins
• Serves: 10
• Yields: 2 1/2 quarts

Ingredients

• 2 (10 3/4ounce) cans  cream of potato soup, condensed, undiluted
• 2 (10 3/4ounce) cans  condensed cream of chicken soup, undiluted
• 2  cups 2% low-fat milk
• 1 (14 1/2ounce) can reduced-sodium chicken broth
• 1 (11 ounce) can  mexicorn, drained
• 1 (10 ounce) package  cooked chicken breasts, chopped
• 1 (4 ounce) can  roasted green chilies, chopped
• 3  flour tortillas (8 inch tortillas)
• 1  cup cheddar cheese, shredded

Directions

1. Heat the soups, milk and broth stirring frequently. Add corn, chicken and chilies; bring to a boil. Cut tortillas into 2 inch x 1/2 inch strips. Stir in the tortilla strips. Reduce heat, summer uncovered for 5 minutes. Stir in the cheese until melted. Sprinkle with additional cheese if desired.