Greg’s Chicken Enchilada Soup

Ingredients

• 2 tablespoons butter
• 5-6 boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon lemon pepper
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon garlic salt
• 3-4 bay leaves
• 4 cans chicken broth
• 1 can ranch style beans, drained and rinsed
• 1 can southwestern black beans, drained and rinsed
• 1 cup corn
• 1 can stewed tomatoes
• 1/2 pound of velveeta cheese
• 1 stalk of green onions, diced

Instructions

1. Melt butter in 6-qt saucepan until sizzling
2. Add chicken, onion, cumin, lemon pepper,oregano and garlic salt
3. Cook over medium heat until chicken is no longer pink
4. Add bay leaves, chicken broth, beans, corn, tomatoes, velveeta cheese, and green onions.
5. Continue cooking until mixture comes to a boil
6. Reduce heat to low; cook, uncovered for 30 more minutes.
7. Just before serving, remove the bay leaves. Enjoy!