Mexican Chicken Stew

5-6 cups of cooked chicken, shredded
3 cans (14 fl. oz. each) reduced sodium chicken broth
2 cans (10 oz. each)green chili enchilada sauce
1 can (12 fl. oz.) Evaporated Milk
2 cups shredded carrots
1 cup uncooked long or medium grain rice
1 1/2 teaspoons ground cumin
2 cups frozen whole-kernel corn, thawed
1 1/2 cups broken tortilla chips
shredded cheese for serving

Directions:
Combine broth, enchilada sauce, evaporated milk,
carrots, rice and cumin in large saucepan.
Cook over medium-high heat until mixture begins to simmer.
Reduce heat to medium-low. Simmer for 20-25 minutes, stirring occasionally, until rice is tender.
Add chicken and corn; stir and cook about 5 minutes more
or until corn is tender. Serve with chips and cheese.