3 boneless skinless chicken breasts, cooked & cubed(Can use 1 package of ready-to-serve chicken breast strips, chopped)
2 cans cream of potato soup
2 cans cream of chicken soup
2 cups skim milk
1 can chicken broth (98% fat free)
1 can mexicorn, drained (11 oz)
1 can chopped green chiles
3 flour tortillas cut into 2 inch x 1/2 inch strips
2 oz shredded cheese (I used half cheddar, half pepper jack)
Combine soups, milk and broth in a large pan and heat it up. Stir it often so it doesn't burn on the bottom. Add the corn, chicken, & chilies and bring it to a boil. Stir in the tortillas and cheese. Heat about two more minutes and serve.
1 cup was 5 pts. The cheese could have been left out making it 3 pts. SO YUMMY!