INGREDIENTS
•
1 (10-1/2-ounce) can cream of chicken soup
•
1 (10-1/2-ounce) can cheese soup
•
1 (10-ounce) can Rotel tomatoes or diced tomatoes with chilies, undrained
•
2 pounds skinless boneless chicken breasts, cut into 1-inch cubes
•
1 cup diced green pepper
•
1 cup diced onion
•
1 clove garlic, finely minced
•
1 tablespoon paprika
•
1 tablespoon chili powder
•
2 teaspoons ground cumin
•
1 (16-ounce) bag Mexican blend shredded cheese, divided
•
10 corn tortillas, cut or torn into quarters
•
3 cups crushed corn chips