Copycat Chili’s Enchilada Soup with Velveeta Cheese

INGREDIENTS

2 tbsp

vegetable oil

medium onions, diced

4 cloves

garlic, minced

1 qt

chicken stock

1 tbsp

chicken soup base

2 tsp

ground cumin

2 tsp

chili powder

1/2 tsp

black pepper

1/4

to 1/2 t cayenne pepper, to taste

1 8 ounce can

tomato soup

1 19 ounce can

enchilada sauce

1 cup

crunchy tortilla strips

16 oz

Vlveeta cheese, cubed

1 cup

co-jack cheese, shredded

chicken breast

1 can

whole kernel corn, drained

Garnishes: tomatoes, sour cream, shredded cheese, crunchy tortilla strips

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