2 tablespoons butter
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 garlic clove, minced
2 (10-oz.) cans diced tomatoes and green chiles
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup 5 cups chicken broth
(1 1/2- to 2 1/2-lb.) whole deli-roasted chicken, skin removed and meat shredded
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 C Tortilla strips
Garnish: shredded cheese
Melt butter in a large Dutch oven over medium-high heat. Add onions and peppers, and sauté 6 to 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in diced tomatoes, cream of mushroom soup, and cream of chicken soup; combine thoroughly. Stir in broth and next 4 ingredients.
Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 5 minutes.
Add salt to taste.
Garnish with tortilla strips and cheese.