Chicken Vegetable Chowder

4 Chicken Breast
1 large onion
1 package of fresh mushrooms
4 tablespoons butter
1 can cream of chicken soup
1 can cream of potato soup
2 cup chicken broth
1 can chopped green chilies
1 can Mexican style corn
2 cup light cream
6 oz Velveeta grated cheese

Cook chicken, cool and cut into bite size pieces.  Chop onions and slice mushroom, then saute in butter until tender.  Stir in cream soups until mixture is smooth.  Slowly add chicken broth, stirring constantly until heated.  Drain the corn and chilies, add to soup.  Stir in cream and cheese until the cheese is melted.  Lastly add chicken and heat.