1 14 oz. can chunked chicken
2 10 oz. cans enchilada sauce
1 10 oz. can Rotel Diced tomatoes and green chiles
1 4 oz. can chopped green chiles
1 32 oz. log Velveeta
1 14 oz. can chicken broth
2 handfuls tortilla chips
2 tablespoons oil (I used canola)

Melt the Velveeta in a pan, add Rotel and stir.

Sauté chicken in oil for one minute, add green chiles, continue for 1 minute.

In soup pot, heat enchilada sauce and chicken broth, add chicken mixture and cheese sauce to taste. (I don't recommend using all of the cheese, you could only melt half of the block if you prefer, but it is excellent as a snack with chips).

Heat in soup pot for 5 minutes on low heat, let stand 2 minutes and serve.

I don't recommend salting, the chips add enough.

Submitted by: Mary Dittfurth