In a soup pot, boil your chicken breasts until just tender. Shred the chicken and put into a pot. Add your taco seasoning and water and simmer until the mix gets a little thicker.
Add your cream of chicken soup, milk, enchilada sauce, and your tomatoes with chilis to the chicken mixture. Bring to a boil for about 5 minutes. Turn the heat down and add your shredded mexican cheese and corn if desired. Simmer for about 10 minutes.
Top with crushed tortilla chips and sour cream for that extra texture.