Enjoy this recipe from Ready, Set, Eat!.
Submitted by: Trisha Fipps
from Dunbar, WI
3 10-3/4 oz. cans chicken & rice soup
2 10-oz. can tomatoes with chiles
15-1/4 oz. can corn, drained
8-oz. can tomato sauce
2 to 3 c. tortilla chips, crushed
8-oz. pkg. shredded Monterey Jack cheese
Combine soup, tomatoes, corn and tomato sauce in a large pot; simmer over medium heat until heated through. To serve, place a handful of crushed tortilla chips and 1/4 cup cheese in bottom of each bowl. Ladle soup over top. Serves 4 to 6.