Chicken Enchilada Soup - cooking recipe

Ingredients

1 chicken, boiled (deboned)
1/2 stick margarine
1 c. chopped onion
1/3 c. flour
salt and pepper
3 c. tomato/chicken bouillon (found on Mexican aisle at Country Mart)
3 c. chicken broth from boiled chicken
1 (19 oz.) can enchilada sauce
1 can mild Ro-Tel
1 lb. Velveeta, cubed
1/4 lb. white American cheese

Preparation

Melt margarine in large deep skillet.
Saute onion until tender.
Add flour to make paste.
Add tomato/chicken broth and regular chicken broth.
Stir until well blended, no lumps.\tAdd salt and pepper to taste.
Add enchilada sauce and Ro-Tel tomatoes. Stir well.\tAdd cheese and stir until melted and broth is smooth. Add deboned chicken.
Place in crock-pot and simmer on low to blend all flavors and to heat through.
Serve with corn chips or tortilla chips.
WONDERFUL!!!