Mexican Chicken Tortilla Chowder Recipe

INGREDIENTS

• 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