1 (10 ounce) can chicken broth
2 (10 ounce) cans corn soup
1 tablespoon minced shallots
1 teaspoon crushed garlic
Place chicken broth, corn soup, shallots, garlic and minced shallots in large stock pot. Simmer over medium heat to 1 hour, stirring occasionally.
Pour water into pot and bring to a boil. Reduce heat to medium/low heat and cover. Bring to a boil; cover, reduce heat, and simmer for 15 minutes.
Stir in chicken broth/cheese mixture, chicken broth mixture, drained chicken, corn, celery and remaining shallots. Cover, reduce heat, and simmer for 10 minutes.
Stir in water, chicken broth mixture, mushrooms and tortilla strips. Cover and simmer 15 minutes. Place soup and vegetable mixture in pot and stir with hands or spatula. Have basic knowledge of chicken and rice cooking methods.