Provided by Campbell's Kitchen
Mix soups, milk, chilies and chicken in 3 1/2-qt. slow cooker.
Cover and cook on LOW 5 to 6 hr.
Place a few tortilla chips in each serving bowl. Ladle hot soup over chips. Serve immediately.
TIP: * To make thinner soup, add more milk. Recipe may be doubled.
This recipe has been added to the following public cookbooks:
elsie's kitchen,
Slow Cooker,
Scott,
Entertaining Entree
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Campbell's
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