Chicken Enchilada Soup

1 chicken (3-4 pounds)
2 chicken bouillion cubes (or 1 double-size)
1 can (10 ounces) diced Ro-tel tomatoes/green chilies
1 Tablespoon chili powder
1 teaspoon garlic powder
1 can (14 ounces) diced tomatoes
1 onion, coarsely chopped
1 pound Velveeta cheese, cubed or chunked to melt
Tortilla chips

Cover chicken with water. Add bouillion cubes and cook till chicken is tender, about one hour. Remove chicken to a platter, strain the broth and remove the fat by chilling or with a fat-straining cup. Pour the broth back into the stewpot and bring to a simmer, adding chopped onion and all other ingredients (Ro-tel, chili powder, garlic powder, tomatoes, and cheese cubes) so it can be simmering while you remove the chicken from the bones. (Salt to taste at this time.) Discard skin, chop chicken into bite-size pieces and add to the soup. Heat a few minutes, stir and serve over tortilla chips in bowls.

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