Ingredients

The following ingredients have 4 Servings
  • 2 cans cream of potato soup ((10 ounces each))
  • 2 cans cream of chicken soup ((10 ounces each))
  • 2 cups milk
  • 3 cups chicken broth
  • 1 (15 ounce) can corn (drained)
  • 1 can diced tomatoes and green chiles ((10 ounces each))
  • 2 cups chopped or shredded chicken
  • 1 (4 ounce) can green chiles
  • 3 large flour tortillas (cut into strips 1/2-inch x 2-inches)
  • 2 cups shredded cheddar
  • 1 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instruction

  • Add all cans of soups, milk, and chicken broth to a large stockpot. Heat to steaming over medium heat.
  • Add corn, chicken, diced tomatoes and green chiles, green chiles, and tortilla strips to soup mixture, and stir to combine.
  • Bring to a boil. Reduce heat, and simmer uncovered for 5 minutes.
  • Add cheese, cumin, garlic powder, and salt and pepper to taste. Stir until melted. 
  • Serve warm topped with crushed tortilla strips, pico de gallo, or with a warm piece of crusty bread.