Crock Pot Chicken Enchilada Soup
INGREDIENTS
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2 tablespoons vegetable oil
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2 medium onions, diced
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4 cloves garlic, minced
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1 quart chicken stock
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1 tablespoon chicken soup base
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2 teaspoons ground cumin
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2 teaspoons chili powder
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1/2 teaspoon black pepper
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1/4 to 1/2 teaspoon cayenne pepper, to taste
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1 (8 oz). can tomato sauce
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1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
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6 small corn tortillas*, minced
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16 oz. Velveeta, cubed
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1 cup co-jack cheese, shredded
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1 22 oz. bag Tyson roasted and diced chicken, thawed
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1 can whole kernel corn**, drained (optional)
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Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips
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