Chicken Enchilada Soup (Large Pot)

• 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

1. Grill Chicken & Dice.
2. In large (nice and large) soup pot, saute onion, garlic and green chilies in oil over medium-high.
3. Heat until soft and light brown, about 10 minutes.
4. Add all other ingredients and mix until well blended except broth & cheese.
5. Add Chicken broth and mix well.
6. Let simmer over medium heat for 30-60 minutes so flavors can blend.
7. (simmer longer for best flavor).
8. Add Cheese and simmer for 15 minutes, stirring frequently.
9. Serve or Freeze.

chicken, chicken broth, black beans, enchilada sauce, tomatoes, cream of chicken soup, onion, green chilies, corn, oil, salt, cumin, garlic, velveeta cheese

Taken from www.food.com/recipe/chicken-enchilada-soup-large-pot-326697 (may not work)