Mexican Chicken Tortilla Skillet

I like this recipe because its simple and quick, from a taste of home recipe collection

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  lb boneless skinless chicken breast
• 1 (10 3/4ounce) can  Campbells condensed creamy verde soup, undiluted
• 1⁄2 cup water
• 1 (11 ounce) can  mexicorn (whole kernel corn with red & green peppers) or 1  cup frozen whole kernel corn or 1  cup  canned corn
• 4  8-inch flour tortillas, cut into strips or 4  tortilla chips, if you prefer crunchy
• 1⁄2 cup  shredded cheese

Directions

1. Heat oil in a skillet over medium high heat.
2. Cook chicken until browned stirring often.
3. when done cut into strips.
4. Place back into skillet and add soup, water, corn& tortillas.
5. Bring to a boil.
6. Cover, cook over low heat for 5 minutes or until hot.
7. Top with cheese and serve.