Enchiladas Soup - cooking recipe

Ingredients

1 lb. cooked chicken, shredded
2 c. enchiladas sauce
1 to 2 garlic cloves, chopped
2 c. chicken stock
1 chopped onion
1 small can diced Ortega chilies
1 c. milk
1 Tbsp. oregano

Preparation

Saute onion and chicken and add all other ingredients and simmer 45 minutes.
(Thicken with 2 tablespoons cornstarch in 1 cup cold water; pour into mixture.)
Bake your own corn tortilla strips or buy as chips and crush into bowls; add soup and top with any or all of the following:
shredded cheese, chopped cilantro, diced tomatoes or diced onions.
Enjoy and expect lots of compliments!