Cheesy Chicken Enchilada Soup

4 servings

Ingredients 2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 30% less sodium 1 can (10 oz) Old El Paso enchilada sauce 2 cups milk 1 cup shredded reduced-fat Cheddar cheese (4 oz) 1 package (9 oz) frozen cooked southwestern-flavored chicken strips, thawed, chopped (2 cups) 3/4 cup crushed tortilla chips Directions 1. In 3-quart saucepan, mix all ingredients except tortilla chips. 2. Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips.