Recipe(tried): Souper Salad's Chicken Enchilada Soup

SOUPER SALAD'S CHICKEN ENCHILADA SOUP

4 chicken breasts
1/2 cup onions, chopped medium
1 teaspoon minced garlic
1 enchilada seasoning mix
2 cans chicken broth
1 can condensed cream of chicken soup
1 can Rotel tomatoes
2 cups milk
1 bag corn tortillas
2 cups shredded cheddar

In a non stick skillet over medium heat cook together the chicken, onions and garlic. Remove from heat and chop the chicken into bite sized pieces, scrap the onions and garlic into a large saucepan or soup pot. Add the chicken and the envelope of enchilada mix. Toss to coat the chicken.

Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.

Cut corn tortillas into strips and place half in the soup. You can add more corn tortilla strips as a garnish. Place 1/2 cup of cheddar in each of 4 bowls.