2 (10 oz. ea.) cans cheddar cheese soup (Campbell's)
2 (15 oz. ea.) cans chicken broth (Swanson)
2 cups shredded cheddar cheese (save some for top)
1 (4 oz.) can chopped green chiles
1 small onion, finely chopped
1 (15 oz.) can petite diced tomatoes
1 (12 oz.) can premium chunk chicken, drained (or one breast shredded)
a dash of cilantro
a dash of cumin
a couple dashes of cayenne pepper
tortillas (use flour tortillas and cooking spray)

Bring chicken broth, onions, chiles, and tomatoes and spices to a boil. Turn heat down to low. Add cheese soup, stir until smooth. Add shredded cheese, stir until melted. Add chicken and simmer for 10 minutes, stirring so it doesn't stick.

Cut tortilla into strips and arrange on baking pan. Spray with non-stick cooking spray (Pam), then salt. Bake for a couple of minutes at 350°F until crisp.

Serve soup with tortilla strips and shredded cheese on top.

Submitted by: Melinda Stepp