Chicken Tortilla Chowder

This recipe from Taste of Home uses alot of convenience items that I don't usually cook with, but the results turned out pretty good. The tortilla strips soften and cook up like noodles. The family really liked it, so I think I'll file this one away for the times I need a quick dinner.

• 2 cans (10 3/4 oz. each) condensed cream of potato soup


• 2 cans (10 3/4 oz. each) condensed cream of chicken soup


• 2 cups milk


• 1 can (14 oz.) reduced sodium chicken broth


• 1 can Mexicorn, drained


• 1 can (4 oz.) chopped green chilies


• 1 1/2 cups chopped cooked chicken


• 3 flour tortillas, cut into small thin strips


• 1 cup shredded cheddar cheese

In a large saucepan, heat the soups, milk and broth, stirring frequently. Add corn, chicken and chilies; bring to a boil. Stir in the tortillas strips. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the cheese until melted.

I served this with sour cream, salsa, and an extra sprinkling of cheddar cheese. I must say it was pretty tasty. Yum!