Instructions: In a 4-quart saucepan, combine milk, broth and potato and chicken soups; blend well. Add chicken with juices, green onions, corn with red and green peppers (Mexicorn), mushrooms and green chiles; mix well. Cook over medium heat 7 to 9 minutes or until vegetables are softened; stir occasionally.

Remove from heat; stir in cheese until melted. Serve immediately.

This recipe yields 6 servings.

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