Chicken Enchilada Soup

By Tricia33

Ingredients

• 2 tablespoons butter
• 5-6 boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon lemon pepper
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon garlic salt
• 3-4 bay leaves
• 4 cans chicken broth
• 1 can ranch style beans, drained and rinsed
• 1 can southwestern black beans, drained and rinsed
• 1 cup corn
• 1 can stewed tomatoes
• 1/2 pound of velveeta cheese
• 1 stalk of green onions, diced

Details

Adapted from myroyalkitchen.com

Preparation

Step 1

Melt butter in 6-qt saucepan until sizzling
Add chicken, onion, cumin, lemon pepper,oregano and garlic salt
Cook over medium heat until chicken is no longer pink
Add bay leaves, chicken broth, beans, corn, tomatoes, velveeta cheese, and green onions.
Continue cooking until mixture comes to a boil
Reduce heat to low; cook, uncovered for 30 more minutes.
Just before serving, remove the bay leaves. Enjoy!