Chicken Tortilla Soup

This will feed 4-6 people. Scott and I usually get a couple of days of leftovers out of it.

1 can cream of chicken soup
1 can cream of potato soup
1 C milk
1 C chicken broth
1 pkg (12 oz) frozen corn
2-3 chicken breasts, cooked and cut into chunks
1 can (4 oz) chopped green chilies**
2 flour tortillas (8 in), cut into strips about 1/2 in. x 2 in.
1 C shredded cheddar cheese
additional shredded cheddar for topping, if desired
sour cream for topping, if desired

In a large saucepan, heat the soups, milk, and broth. Add corn, chicken, and chilies, bring to a low boil. Add tortilla strips, reduce heat and simmer uncovered about 5 minutes. Stir in 1 C cheddar cheese until melted. Serve, topped with additional cheddar and sour cream.
**I sometimes substitute 1 diced green pepper for the green chilies, for a different pepper flavor.