Chicken Enchilada Soup

Sauté:
½-1 cup diced onion
¼ cup of olive oil

Add:
1 can cream of chicken soup
2 cups chicken broth or more
2-3 cups cooked chicken diced or shredded
1 can diced Rotel tomatoes
1 can whole kernel corn
1 can chopped chilies
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
Salt to taste
8-12 oz. sour cream
2-4 oz. Velveeta cheese
1 can pinto or black beans (optional)

Substitutes:
1 pkg. enchilada seasoning
1 pkg. taco seasoning
1 pkg. Ranch Dressing

Cook for one hour.  Serve with grated cheese and tortilla chips.

Vicki Bell