Fiesta Chicken Pasta Soup

8 ounces small shells, rings or spaghetti broken into 1-inch pieces
10 3/4-ounce can Fiesta cheese soup
10 3/4-ounce can cream of chicken soup
10-ounce can mild enchilada sauce
14 1/2-ounce can chicken broth
2 cups milk
3/4 cup cubed processed cheese spread (Velveeta)
5-ounce can chicken, drained
2 teaspoons dried parsley or 2 tablespoons fresh parsley, divided
2 cups tortilla nacho chips
4 ounces finely shredded cheddar cheese

Cook pasta according to package directions; drain. In a large saucepan mix cooked pasta with soups, enchilada sauce, chicken broth, milk, processed cheese, chicken and 1/2 of the parsley. Simmer 5 minutes over medium heat.

AUTHOR: Marge