Chicken Enchilada Soup (Crock Pot) - cooking recipe

Ingredients

4 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 lb Velveeta cheese (regular or Mexican)
1 (10 ounce) can Rotel Tomatoes
2 cups cooked chicken, shredded
2 cups milk
1 tablespoon chili powder (to taste)

Preparation

Mix all ingredients and heat in crockpot. Serve hot with crushed Doritas.