Chicken Enchilada Soup

• 1 chicken, boiled (deboned)
• 1/2 stick margarine
• 1 c. chopped onion
• 1/3 c. flour
• salt and pepper
• 3 c. tomato/chicken bouillon (found on Mexican aisle at Country Mart)
• 3 c. chicken broth from boiled chicken
• 1 (19 oz.) can enchilada sauce
• 1 can mild Ro-Tel
• 1 lb. Velveeta, cubed
• 1/4 lb. white American cheese

1. Melt margarine in large deep skillet.
2. Saute onion until tender.
3. Add flour to make paste.
4. Add tomato/chicken broth and regular chicken broth.
5. Stir until well blended, no lumps.tdd salt and pepper to taste.
6. Add enchilada sauce and Ro-Tel tomatoes. Stir well.tdd cheese and stir until melted and broth is smooth. Add deboned chicken.
7. Place in crock-pot and simmer on low to blend all flavors and to heat through.
8. Serve with corn chips or tortilla chips.
9. WONDERFUL!!!

chicken, margarine, onion, flour, salt, tomatochicken bouillon, chicken broth, enchilada sauce, rotel, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80375 (may not work)