2 quarts milk
1 quart water
2 cups vegetable oil
2 (16 ounce) cans condensed tomato soup
1 (8 ounce) can chopped green chile peppers, drained
1 (4 ounce) can sliced mushrooms
1/2 cup shredded sharp Cheddar cheese
1 cup shredded Swiss cheese
In a large saucepan, combine the milk and water. Bring the water to a boil; remove from heat. Stir in the oil.
Add the tomatoes, green chiles, mushrooms and cheese. Bring to a boil, and stir in. Reduce heat, cover and simmer until lightly cooked, 15 minutes.