Ingredients Jump to Instructions ↓

  1. 2 cans (10-3/4 ounces each ) condensed cream of potato soup, undiluted 2 cans (10-3/4 ounces each ) condensed cream of chicken soup, undiluted 2 cups 2% milk 1 can (14-1/2 ounces) reduced-sodium chicken broth 1 can (11 ounces) Mexicorn, drained 1 package (9 ounces) ready-to-serve roasted chicken breast strips, chopped 1 can (4 ounces) chopped green chilies 3 flour tortillas (8 inches), cut into 2-inch x 1/2-inch strips 1 cup (4 ounces) shredded cheddar cheese Additional shredded cheddar cheese, optional

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the soups, milk and broth. Heat through, stirring frequently. Add the corn, chicken and chilies; bring to a boil. Stir in tortilla strips. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cheese until melted. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).


Send feedback