6 0shredded Parmesan cheese 12corn tortillas, sliced thinly 1lbbeef chorizo 1cchicken broth 1cred enchillada suace 2chicken breasts, cut into bite sized chunks 1cnof Campbell's Fiesta Nacho Cheese soup 2jars of Trader Jose's Roasted Corn Tortilla Chowder 0shredded cheddar cheese or jalapeno jack 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.