Mexican Chicken Soup

I'm loving my internet cooking friends. Their recipes are tried and true and they are sure helping me out these days. I'm getting ready for the World Food Championships which is less than three weeks away and there is hardly any time to make dinner. But a gal's got to eat something other than desserts, right? So last night I made Laura Lynn Lopez's Mexican Chicken Soup and wowzer! is this a great recipe. She makes hers in a crock pot, but I put this together on my stove top in about 35 minutes. Here's the recipe with a few of my additions (and omissions):

Mexican Chicken Soup
Inspired by Laura Lynn Lopez
Serves about 6

2 Idaho potatoes peeled and chopped into 1/2 inch pieces
2-1/2 cups chopped cooked chicken (I used a rotisserie from my market)
1-1/2 cups frozen corn
1 can Campbells cream of potato soup
1 can Campbell's cream of chicken soup
1 4 oz can diced green chiles undrained
2 T minced fresh cilantro
1 package taco seasoning mix (I used Old El Paso Hot and Spicy)
3 cups chicken broth
8 oz sour cream (I omitted this ingredient but if I had some on hand I would have certainly used it)
4 oz jalapeno pepper Velveeta cheese cubed (I used the 2% plain because that's what was in my fridge)

Directions:
Cook diced potatoes for about 12 minutes on stove, starting potatoes in cold water. Drain and set aside. In large soup pot combine chicken, corn, both canned soups, chicken broth, cilantro, cooked potatoes and taco seasoning. Stir until heated and smooth. Now cook on low for about 10 minutes. Add your cheese and serve. Delish!

I just reheated this tonight and added some chopped bacon and home made corn chips as a garnish.
Thank you Laura, I love your recipes.