Chicken-Macaroni Soup

Ingredients:
1 cup chopped leftover cooked chicken
1 cup tomatoes, peeled, seeded and diced
2 tbsps. cooking oil
6 cups chicken broth
100 g elbow macaroni
1-1/2 cups chicharo, sliced half-inch diagonally
1/3 cup green onions, minced
1 cup evaporated milk
salt to taste

Procedure:
Stir fry chicken and tomatoes in hot oil.
Pour in broth, bring to boil.
Reduce heat to low, stir in macaroni.
Stir in chicharo and green onions when macaroni is cooked.
Pour evaporated milk just before serving.