MEXICAN CHICKEN CHEESE SOUP

2 Cans Campbell's Cream Of Chicken Soup

2 Soup Cans Of Milk
1 Large Can Cooked Chicken or 3 Chicken Breast Halves, chopped or pulled into medium pieces
2(4oz.) Cans Chopped or Diced Green Chilis
1/2 Cup Chopped Fresh Cilantro
2 Cups Shredded Montery Jack or Cheddar Cheese
1/4 Cup Green Onion, chopped
2 or More Cups Of Lightly Crumbled Tortilla Chips

In a medium kettle add the soup, milk and green chilis. Heat on low until this is hot, stirring occasionally but do not let it boil as it will over flow.
Pour into individual soup bowls and garnish with fresh cilantro, shredded cheese, and green onions and last add the crushed tortilla chips.