Chicken Enchilada Soup
1 pound chicken breasts/tenderloins (I do use a little more than a pound...we like meat)
4 cans cream of chicken soup
1 carton half and half (I use the pint)
1 pint milk
1 pound Mexican Velveeta, cut into smaller pieces
1 can Rotel
salt and chili powder to taste
Boil the chicken breasts then cut into small pieces.
Add all ingredients to a crockpot. (Like I have said, we use the crockpot liners...saves SO much time in clean up) Stir often and cook until heated through. I often leave it on high for a couple of hours. Really, this could be ready REALLY fast if it weren't for the Velveeta...that takes a while to melt. And melting it in the microwave before adding it to the soup does NOT work. Trust me.
We serve over Fritos.
Other Confessions: I try to be careful with calories/fat. So I use the 99% fat free cream of chicken soup, 1 pound 2% Velveeta (I cannot get it like that in Mexican, so I use plain), and the FAT FREE half and half. I am sure it is a little better with all of the fat, but I will say we love my reduced fat version. Then I don't feel so bad when I pour it over a handful of Fritos!