I decided to make something I haven't made in awhile, enchilada soup.  Of course I couldn't find the recipe I had used in the past so I figured I would wing it. Surprisingly it turned out pretty good. It was spicy but not extremely hot. I never write anything down, so here is the approximate recipe:

About 3 pounds of chicken breast

4 cans of cream of chicken soup

1 can of chicken broth

1 small onion

1\2 cup of salsa

Red Pepper powder

1 teaspoon of cumin

1 package of taco seasoning mix

2 cups frozen corn

1 small can of crushed green chile's

Water as needed (depending on how thick you want the soup)


Brown the chicken breast in skillet, cut into cubes, chop one onion. Put all ingredients into a crock pot and cook on low for 4-5 hours. I serve it with shredded chedder. I would also add Fritos if I had them. You can also heat up a tortilla in the oven and cut into strips. Other toppings include sour cream, lettuce, salsa, diced tomatoes.