In a large saucepan, combine the condensed soups with the milk and chicken broth; mix to blend. Add the diced cooked chicken, chopped green onions, corn, mushrooms, and chiles. Mix well and cook over medium heat, stirring frequently, for about 6 to 8 minutes, until onions are tender.
Add salt and pepper and the cheese; stir until melted.
Serve with cornbread or crusty rolls and a tossed salad for a nice everyday soup supper.
Calories per serving: 359
Fat per serving: 16.8