ENCHILADA SOUP

I had company coming for lunch this week.  We finally have some cold weather here on the Gulf Coast so soup was on the menu.  This recipe is from someone who I worked with who always had a Christmas party at his home.  His wife would make a huge roasting pan of this to serve.  The soup is delicious and adding all the toppings makes it even better.  I also had avocado slices and lime wedges but didn't get them in the picture.

ENCHILADA SOUP

2 to 3 cups cooked chicken cut into pieces (can use rotisserie or just boil about 3 chicken breasts with seasonings in the water)

2 cans chicken broth

1 pound Velveeta cheese (use Mexican flavored if desired)

1 stick butter

1 medium onion chopped

1 can green chiles

1 can Old El Paso Red Enchilada sauce

1 can Cream of Chicken Soup

Seasonings to taste, chili powder, cumin, garlic powder, etc.

I added some drained black beans and frozen corn to mine, but that is just a suggestion.

Sauté onion in butter until soft.  Add all ingredients in crock pot or on the stove top.  Cook until cheese is melted and hot.  Serve with tortilla strips, cilantro, chopped jalapenos, shredded cheese, avocado slices and lime wedges.  Anything you like.  This makes quite a bit but because of the cheese I do not think it will freeze well.