Cheesy Chicken Enchilada Soup

2 cans chicken breast - 13 oz.
1 can enchilada sauce - 15 oz.
1 can evaporated milk - 12 oz.
1 can pinto beans, drained - 15 oz.
1 can cream of chicken soup - 10.5 oz
1 can nacho cheese soup - 10.75 oz
1/2 cup chopped green pepper
1/2 cup chopped red pepper

1. Combine all ingredients into a large saucepan
2. Heat on medium until soup is hot, stirring occasionally.
3. Serve with tortilla chips if desired