A rich and creamy chicken enchilada soup that's perfect for a cozy meal.
Combine the milk, enchilada sauce, and green chilies in a large saucepan.
Stir continuously to prevent the milk from scalding.
Add the shredded chicken and let it simmer until heated through.
Simmering allows the flavors to meld together beautifully.
Stir in the sour cream and shredded cheese until melted and creamy.
Ensure the heat is low to prevent the dairy from curdling.
Serve the soup in bowls and garnish with crispy tortilla strips.
For extra crunch, toast the tortilla strips in the oven before serving.
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