Chicken Enchilada Soup (uses velveeta)

By á-47

Ingredients

• 3 - 14 oz. cans chicken broth
• 3 - 10.75 cans cream of chicken soup
• 4 oz. can chopped mild green chiles
• 2 cups cooked chicken, diced
• 1/2 tea. chili powder
• 16 oz. pkg. Velveeta, cubed

Preparation

Step 1

In a stockpot, mix all ingredients except cheese. Cook over medium heat until smooth, about 10-15 minutes,m stirring occasionally. Reduce heat to low; add cheese. Simmer without boiling until cheese has melted; keep stirring to prevent sticking to bottom of pan.