Step 1:

Cut chicken breast into bite size pieces and brown in the oil. Add condensed soups, milk, and enchilada sauce. Heat through.

Step 2:

Put a small handful of tortilla chips in each serving bowl. Fill with hot chicken tortilla soup mixture. Top with a generous sprinkle of shredded cheddar cheese.

Step 1:Boil water, soup bone, meat (as much as you like), and onion (cut in half). Fill pan (largest pan you have) 3/4 full. Bring to a slow boil and cook for hours After water boils, add vegetables (use frozen or add fresh carrots and celery), parsley flakes, tomatoes, salt and pepper.

Step 2:Cook macaroni separately and add to soup prior to serving.

Step 3:Serve soup in bowl with grated parmasan cheese sprinkled on top.

Step 1:In large mixing bowl,combine all ingredients, mix well.

Step 2:Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside. Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender.

Step 3:Blend in lfour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals.

Step 4:Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon..