Chicken Enchilada Soup (large Pot)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 3 cups cooked chicken, diced (i prefer grilled)
• 8 cups chicken broth
• 3 (15 ounce) cans black beans, drained
• 4 (19 ounce) cans enchilada sauce (3 mild, 1 hot)
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (10 ounce) can rotel
• 2 (10 3/4 ounce) cans cream of chicken soup
• 1 cup onion, diced
• 1 (4 ounce) can green chilies, diced
• 2 (10 ounce) packages frozen corn
• 2 tablespoons oil
• 2 teaspoons salt (i like lawry's season salt)
• 1 tablespoon cumin
• 1 tablespoon garlic, chopped
• 1 cup velveeta cheese

Recipe

• 1 grill chicken & dice.
• 2 in large (nice and large) soup pot, sauté onion, garlic and green chilies in oil over medium-high. heat until soft and light brown, about 10 minutes.
• 3 add all other ingredients and mix until well blended except broth & cheese.
• 4 add chicken broth and mix well.
• 5 let simmer over medium heat for 30-60 minutes so flavors can blend. (simmer longer for best flavor).
• 6 add cheese and simmer for 15 minutes, stirring frequently.
• 7 serve or freeze.