2 (10 oz. ea.) cans cream of chicken soup (Campbell's)
2 (15 oz. ea.) cans chicken broth (Swanson)
2 (15 oz. ea.) cans chili beans (Bush's)
1 lb. Velveeta cheese (1/2 block)
1 (8 oz.) tub dairy sour cream

Heat all ingredients together and stir or whisk in sour cream continually.

Serve with tortilla chips or strips and jalapeno peppers and your favorite shredded cheese on top.

Submitted by: Paula Bota