Chicken Chowder

By kgl1255

Ingredients

• 1 can (I4-l/2 oz.) reduced- sodium chicken broth
• 1 can (10-3/4 oz.) condense.d cream of chicken soup' undiluted
• 1 can (10-3/4 oz.) condensed cream of potato soup' undiluted
• 1- 1/2 cups milk
• 2 cans (14-l/2 oz' each) diced tomatoes, undrained
• 2 cups cubed cooked chicken
• 1 can (11 oz.) Mexicorn drained
• 1/3 cup chopped onion
• 1 can (4 oz) chopped green chilies
• 1 1/2 (6 oz.) shredded
• Monterey Jack cheese

Preparation

Step 1

In a large pot, combine the broth, soups and milk.

Stir tomatoes, chicken, mexicorn, onion and chilies.

Bring to a boil.

Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender.

Garnish with cheese