1 10 3/4-ounce can condensed cream of chicken soup
1 10 3/4-ounce can condensed cream of potato soup
1 1/2 cups milk
1 cup chicken broth
2 1/2 cups diced cooked chicken
3 green onions, chopped
1 can (11 to 15 ounces) corn with peppers, drained
1 can or jar (4 to 6 ounces) sliced mushrooms, drained
1 4-ounce can chopped green chiles
Salt and pepper, to taste
1 1/2 cups (6 ounces) shredded Cheddar or Cheddar Jack cheese
Instructions
In a large saucepan, combine the condensed soups with the milk and chicken broth; mix to blend. Add the diced cooked chicken, chopped green onions, corn, mushrooms, and chiles. Mix well and cook over medium heat, stirring frequently, for about 6 to 8 minutes, until onions are tender.
Add salt and pepper and the cheese; stir until melted.
Serve with cornbread or crusty rolls and a tossed salad for a nice everyday soup supper.