Chicken Enchilada Soup 25 Feb 13

1 – 14oz can chicken
2 – 10oz cans enchilada sauce
1 – 10oz can Rotel diced tomatoes
1 – 4oz can chopped green chilies
32oz pkg Velveeta
1 – 14oz can chicken broth
2 handfuls tortilla chips
2 tablespoons oil

Melt the Velveeta in an pan; add Rotel and stir. Saute chicken in oil for one minutes; add green chilies, continue for 1 minute. In soup pot, heat enchilada sauce and chicken broth, add chicken mixture and cheese sauce to taste. Heat in soup pot for 5 minutes on low heat, let stand 2 minutes and serve.