Chicken Enchilada Soup

Points:  4 weight watchers pointsplus
Servings: 15 servings
Serving Size: 1 cup

1 lb Chicken Breast Cooked and Shredded

 

3 cups of chicken broth

2 cans creamy chicken verde soup (if you can’t find this just use regular cream of chicken soup)

2 small cans green chili enchilada sauce

9 oz 2% Velveeta cubed

1 can rotel (mild or hot)

1 16oz can Black beans (drained)

1 16oz can Corn (drained)

½  onion cut up

1 tbsp Garlic powder

2 tbsp Cumin (adjust to your taste)

½ tsp. cayenne pepper (if you like it spicy)

Salt /Pepper
 

1-2 Limes (juiced)

Cook the chicken and debone it.. put everything into a pot and cook on low on the stove or in a crockpot for 4-5 hours.

Serve with corn or flour tortillas, shredded cheese and sour cream. (extra points)