Combine all ingredients for enchilada soup in large pot and place on stove on med-high heat until boiling. Turn down to low cover and simmer 20-30 min. stirring occasionally.

In medium skillet add oil and heat over medium heat until simmering. Meanwhile cut tortillas into thin strips. Fry tortilla strips in oil until lightly browned and crispy. Work in batches being careful not to crowd the pan.

Garnish with green onion and Monterey Jack/Cheddar cheese. (optional) Enjoy!