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 shredded cheddar cheese
Additional shredded cheddar cheese, optional
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.