Quick Southwest Chicken Soup

For those nights when you have to leave for work in 30 minutes (cuz we all work at night) and still haven't figured out what dinner will be...

3-4 Chicken Breasts, cooked and shredded
3 Potatoes, diced and boiled until just soft

2 cans Cream of Chicken Soup (low fat, of course)
1 can Cream of Mushroom Soup
1 can Tomato Soup
1 can Chicken Broth
2 C. Milk or 1/2 and 1/2
1-2 T Chili Powder (your preference)
1 t. Cumin
1/2t. Marjoram
Salt and Pepper
1 can Sweet Corn
1 small can Diced Green Chiles
3 Flour Tortillas, cut in half then cut into strips
Monterrey Jack Cheese

Combine all soups, the milk, and the spices in a large pot. Stir frequently until heated through. Add the chicken, potatoes (mash the potatoes just a little so you have smaller chunks), corn, and chilis. Serve when heated through with crisped tortillas (fry them in canola oil) and cheese.

*Another option is to toss the tortillas into the soup when you put the chicken etc. in. Then it would be more like a dumpling type thing. But, I prefer the crispies.