Heat the chicken broth in a good sized pot over medium heat, add chorizo and enchillada sauce. Stir until the chorizo is fully broken up and cooked, about 10 minutes. Add chicken chunks and cook for 10 minutes. Add soup and chowders, stirring very well to incorporate the cheese soup. Simmer so it slowly bubbles. While the soup is on, heat a few inches of oil in a frying pan and fry the corn tortilla strips to make chips. Sprinkle with salt as they cool and drain on paper towels.

With slotted spoon scoop out chicken chunks and place in bottom of soup bowls. Place a handful of the thin tortilla chip strips on top of the chicken chunks. Top with a handful of shredded cheese. Ladle chowder on top of everything. Top with more cheese.all mine6 - 8 bowls30optional -- dollops of sour cream are especially yummy toooil12 corn tortillas, sliced thinly1/4 lb beef chorizo1/2 cup chicken broth1/4 cup red enchillada suace2 chicken breasts, cut into bite sized chunks1 can of Campbell's Fiesta Nacho Cheese soup2 jars of Trader Jose's Roasted Corn Tortilla Chowdershredded cheddar cheese or jalapeno jack