3 large chicken breasts
1 (15 oz.) can chicken broth (Swanson)
1 env. taco seasoning
1/2 (2 lb.) block Velveeta, cubed
1 (10 oz.) can Rotel original or mild
1 (10 oz.) can cream of mushroom soup (or cream of chicken)
4 cups water
1 bag chips of your choice (Doritos, or any tortilla)

Boil or simmer chicken, taco seasoning, and broth in water, until chicken is tender. Remove chicken for broth and set aside (to cool).

Add remaining ingredients to broth, and simmer, while chicken is being removed from boned and cubed. Add chicken and simmer on low for around 10 minutes.

Serve hot over chips of your choice and enjoy!

Serves 4 to 6.

Submitted by: Heather Setzer