Cheesy Chicken Enchilada Soup - cooking recipe

Ingredients

21 1/2 ounces cream of chicken soup (2 cans, condensed, sodium reduced)
10 ounces enchilada sauce (can use canned)
2 cups milk
1 cup cheddar cheese, shredded (reduced fat)
2 cups chicken, chopped (rotisserie from deli)
3/4 cup tortilla chips (crushed)

Preparation

In a 3 quart saucepan, mix all ingredients except tortilla chips.
Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual serving with tortilla chips. T.
This make 6 1-cup servings.