2 (10 1/2 ounce) cans chicken and rice soup, undiluted 1 cup canned diced tomatoes with juice 2 tablespoons canned green chiles 1 cup (4 ounces) shredded Cheddar cheese 2 cups crushed lightly salted tortilla chips
Combine first 3 ingredients; refrigerate overnight or at least 3 hours. Bring mixture to the boiling point when ready to serve. Sprinkle with tortilla chips and cheese.
