1can diced tomatoes and green chiles(10 ounces each)
2cupschopped or shredded chicken
1(4 ounce)can green chiles
3large flour tortillascut into strips ½-inch x 2-inches
Salt and pepper to taste
Add all cans of soups, milk, and chicken broth to a large stockpot. Heat to steaming over medium heat.
Add corn, chicken, diced tomatoes and green chiles, green chiles, and tortilla strips to soup mixture, and stir to combine.
Bring to a boil. Reduce heat, and simmer uncovered for 5 minutes.
Add cheese, cumin, garlic powder, and salt and pepper to taste. Stir until melted.
Serve warm topped with crushed tortilla strips, pico de gallo, or with a warm piece of crusty bread.
Top it with crushed tortilla chips, sour cream, fresh cilantro, or pico de gallo and serve with a warm, buttery, crusty bread.
This soup can be made ahead. Just store in a container with a lid in the refrigerator, for up to 3-7 days, until ready to eat!
Freezer Directions: To freeze, allow soup to cool to room temperature. Place in a freezer container with a lid or in a gallon freezer bag. Seal, and place in the freezer. It can be stored for up to a month in a standing freezer, or 3-6 months in a deep freezer.