Chicken Enchilada Soup

• 4 whole Chicken Breasts
• 1 package 1.25 Oz Taco Seasoning Mix
• 1 jar 16 Oz Salsa (whichever Brand You Prefer, The Cheap One Worked Well For Me!)
• 1 box 32 Oz Chicken Stock
• 1 can 10.75 Ounce Cream Of Chicken Soup
• 1 can (15 Oz.) Whole Kernel Corn, Drained
• 1 can 12 Oz. Can Of Evaporated Milk
• 2 teaspoons Cumin
• 3 Tablespoons Cilantro
• 1 pinch Whatever Seasonings You Prefer (I Love Tony Chachere's But I'm From South LA And Grew Up On It!)
• 1 cup Monterey Jack Cheese, Shredded
• 1 cup Sharp Cheddar Cheeze, Shredded

1. I prepare my chicken breasts in a crock pot first to eat as chicken tacos. Place chicken breasts, one packet of taco seasoning mix, and one jar of salsa in a crockpot and cook for 5 hours on low. Once cooked, they will shred easily. We usually eat chicken tacos the first night with it, and I use the leftover meat for my soup as follows.
2. Bring the chicken stock to a boil. Then add 1 can of cream of chicken soup, corn, evaporated milk and cumin into the pot. Bring to a gentle rolling boil. Mix in leftover shredded chicken and chopped cilantro. Add whatever seasonings you prefer. Let soup simmer for about 25-35 minutes. Remove from heat, add cheese and allow to melt. Serve!
3. Voila!

chicken breasts, mix, salsa, chicken, cream of chicken soup, kernel corn, milk, cumin, cilantro, south, cheese, cheddar

Taken from tastykitchen.com/recipes/soups/chicken-enchilada-soup-6/ (may not work)