Chicken Tortilla Chowder

This one calls for a lot of canned goods, but it does taste home-made!

Chicken Tortilla Chowder

2 cans (10 3/4 oz. each) condensed cream of potato soup, undiluted
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
2 cups 2% milk
1 can (14 1/2 oz.) reduced sodium chicken broth
1 can (11 oz.) mexicorn, drained
1 package (10 oz.) ready-to-serve roasted chicken breast strips, chopped
1 can (4 oz.) chopped green chilies
3 flour tortillas (8 in.) cut into 2-inch x 1/2 inch strips
1 cup (4 oz.) 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 the tortilla strips. Reduce heat; simmer, uncovered for 5 minutes. Stir in the cheese until melted. Sprinkle each serving with additional cheese if desired. Makes 10 servings.