Chicken Tortilla Chowder - cooking recipe

Ingredients

1 (14 1/2 ounce) can chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of potato soup, undiluted
1 1/2 cups milk
1 cup cubed cooked chicken
1 (11 ounce) can mexicorn
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 (4 ounce) can chopped green chilies
1/4 cup sliced green onion
3 flour tortillas, cut into 1/2 inch strips
1 1/2 cups shredded cheddar cheese

Preparation

In a Dutch oven or soup kettle, combine broth, soups and milk.
Add the chicken, corn, mushrooms, chilies and onions and mix well.
Bring to a boil.
Add the tortilla strips.
Reduce heat and simmer uncovered for 8-10 minutes or until heated through.
Add cheese and stir until melted.