Yummy cold-day soup

Cheesy Chicken Enchilada Soup
2 cans cream of chicken soup
10 oz enchilada sauce**
2 cups milk
1 cup shredded cheddar
1 can white meat chicken (optional)
3/4 cup crushed tortilla chips

In a 3-quart saucepan, mix all ingredients, except tortilla chips and cheese. Cook until hot. Add cheese and stir until melted. Ladle into bowls and top with crushed chips.

**to replace canned Enchilada Sauce

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes. (Use about half for above soup recipe)