Ingredients:
* 1 lb skinless, boneless chicken
* 1 can Mexican Rotel tomatoes
* 1 can whole kernel corn with peppers
* 1 small can (8 oz) enchillada sauce
* 2 cans chicken broth
* 2 Tbsp ground cumin
* 1/2 tsp garlic powder
* 1/4 cup Velvetta Cheese cubes
* Juice from 1/2 fresh lime
* Vegetable oil
* 10 corn tortillas
* Shredded Mexican-Style cheese
* Sour cream (Optional)
* Green onion (Optional)
* Cilantro (Optional)
Method
Cook chicken in a skillet or on the grill. Once cooked, cut into 1/2" cubes. Combine chicken and next 6 ingredients in a larger pot. Bring to a boil and reduced heat to medium-low; cook for 20 minutes. While the soup is cooking heat the vegetable oil in a skillet. Cut corn torillas into strips and fry in oil until they get kind of hard--don't let them get dark brown. Now add the Velvetta to the soup mixture; reduce heat to low and cook only until the Velvetta has melted. Add lime juice. Stir and Serve. Top with fried tortilla strips and shredded cheese. Also great to top with green onion, sour cream, and/or cilantro.
Notes: This recipe could also be made with ground beef. This soup makes a great leftover. Can store in refrigerator up to 3 days.
Number of servings: 8
* 1 lb skinless, boneless chicken
* 1 can Mexican Rotel tomatoes
* 1 can whole kernel corn with peppers
* 1 small can (8 oz) enchillada sauce
* 2 cans chicken broth
* 2 Tbsp ground cumin
* 1/2 tsp garlic powder
* 1/4 cup Velvetta Cheese cubes
* Juice from 1/2 fresh lime
* Vegetable oil
* 10 corn tortillas
* Shredded Mexican-Style cheese
* Sour cream (Optional)
* Green onion (Optional)
* Cilantro (Optional)
Method
Cook chicken in a skillet or on the grill. Once cooked, cut into 1/2" cubes. Combine chicken and next 6 ingredients in a larger pot. Bring to a boil and reduced heat to medium-low; cook for 20 minutes. While the soup is cooking heat the vegetable oil in a skillet. Cut corn torillas into strips and fry in oil until they get kind of hard--don't let them get dark brown. Now add the Velvetta to the soup mixture; reduce heat to low and cook only until the Velvetta has melted. Add lime juice. Stir and Serve. Top with fried tortilla strips and shredded cheese. Also great to top with green onion, sour cream, and/or cilantro.
Notes: This recipe could also be made with ground beef. This soup makes a great leftover. Can store in refrigerator up to 3 days.
Number of servings: 8