Chicken Enchilada Soup

This recipe is perfect for a chilly fall night and I love that it is very simple to throw together, especially if it has been a long day! Your loved ones will be so happy with the smells coming from the kitchen. My friend, Nelda Harris, shared this soup recipe with me. She had many of us to her beautiful cabin in Ruidoso, NM for a watercolor art retreat. It was so much fun and she fed us the most delicious food as well! Thanks for the good memories, Nelda!

2 T. vegetable oil
1/2 pound boneless chicken, cut into bitesized cubes
1 small onion, diced
2 cloves garlic, minced
1 (10oz.) can mild Rotel
1 (14.5 oz.) can beef broth
1 (14.5 oz.) can chicken broth
1 (10.5 oz.) can cream of chicken soup
1 1/2 cups water
1 T. A1 steak sauce
2 tsp. Worcestershire sauce
1 tsp.ground cumin
1 tsp. chili powder
1/8 tsp. black pepper
3/4 pound Mexican Velveeta cheese
Garnishes:
diced avocados
paprika
crushed tortilla chips

In a dutch oven, saute onion, garlic, and chicken in 2 T. hot oil. (Tip: add a little chicken fajita seasoning to the meat as it cooks to add extra flavor to the chicken.) Add the rest of the ingredients except the Velveeta, chips, avocado and paprika.

Bring to a boil; reduce heat, cover, and simmer. After 30 minutes to an hour, add the cheese; simmer uncovered for 10 more minutes. Serve the soup over crushed tortilla chips and top with diced avocado and a sprinkle of paprika.