Yield: 4 cups
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.