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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Ingredients:
2 (10 3/4 ounce) cans cream of potato soup, condensed, undiluted |
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted |
2 cups 2% low-fat milk |
1 (14 1/2 ounce) 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.
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