Shred cheese (about 6-1/3 cups); reserve 6 Tbsp separately for garnish. Saute onion in oil until soft, about 5 minutes. Stir in green chiles and next two ingredients. Stir in milk and next two ingredients; cook over medium heat, stirring constantly, until smooth. Reduce heat to low; stir in 6 cups cheese. Stir until cheese thoroughly incorporates. Do not boil. Stir in cilantro. 

 

Per order: heat but do not boil, 1-1/2 cups soup; garnish with tortilla strips and 1/2 Tbsp of cheese.