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)

Directions:

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.