Ground Round Mexican Chicken and Tortilla Soup

Heat a non-stick skillet over medium-high heat. Add the chicken and cook until browned, stirring occasionally. Set aside.

Meanwhile, combine the cheese soup, cream of chicken soup, milk, and enchilada sauce in a saucepan over medium-low heat and stir until well mixed. Bring to a simmer over medium-low heat, stirring constantly. Add the chicken and cook, stirring, until it is cooked through, about 5-7 minutes (depending on the size of the chicken cubes).

Serve the soup in individual bowls topped with crushed tortilla chips and shredded cheddar cheese.