I found this recipe in Taste of Home but with all of the prepared soups in it the sodium content was getting too high for my liking. So I tweaked it and it is now much better for you and a hearty way to beat the fall chill.
2 cans low sodium cream of potato soup, undiluted
2 cans low sodium cream of chicken soup, undiluted
2 C. milk
1 14 1/2oz. can low or no sodium chicken broth
1 can Mexicorn, drained
3 boneless skinless chicken breasts, cooked and shredded
1 can chopped green chilies
3 flour tortilla cut into 2 inch strips
1 C. shredded cheddar cheese
Additional shredded cheddar cheese, optional
In a large saucepan, heat the soups, milk and broth, stirring frequently. Add corn, chicken and chilies; bring to a boil. Stir in tortilla strips. Reduce heat, simmer, uncovered for 5 minutes. Stir in the cheese until melted. Sprinkle each serving with additional shredded cheese if desired.
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