Tony and I are wanting to eat more soup as the weather gets colder. Last night I merged two recipes together and created a fantastic chicken tortilla soup. I have to share the recipe.

1 small onion, chopped

2 cloves garlic, crushed

2 T veg oil

2 cans chicken broth

1 can beef broth

2 cans cream of chicken soup (undiluted)

1 C water

2 10 oz cans of chicken (drained)

1 tomato, diced

1 can corn (drained)

2 t Worchestershire sauce

1 t cumin

1 t chili powder

1/8 t black pepper

1 4 oz can diced green chilis (undrained)

12 oz Velveeta cheese

Saute onion and garlic in hot oil in a large saucepan. Combine water, broth, corn, tomato, and cream of chicken soup. Bring to a boil. Add chicken and spices. Reduce heat. Cover and simmer 15-20 minutes. Add Velveeta. Simmer uncovered until cheese melts. Serve with any of the following: tortilla chips, avocado, cilantro, lime wedges, and/or shredded cheese.

It was delicious. Even as leftovers (which I normally do not eat)!

-g.