Categories: Chicken, Main Dish, Soup, Tex-Mex

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

Directions

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.

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