2 Tbsp. vegetable oil
2 medium onions, diced
4 cloves garlic, minced
1 quart chicken stock
1 Tbsp. chicken soup base
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. black pepper
1/4 - 1/2 tsp. cayenne pepper to taste
1 (8 oz.) can tomato sauce
1 (19 oz.) can enchilada sauce
6 small corn tortillas, minced
16 oz. velveeta, cubed
1 cup co-jack cheese, shredded
1. 5 lbs. shredded cooked chicken
1 (15 oz.) can whole kernel corn, drained
1 bunch green onions, sliced
In a skillet, heat the vegetable oil over medium heat and saute the onions until tender. Add the minced garlic and cook another minute or two. Scrape the onion and garlic into the crockpot and add all of the other ingredients except the chicken, corn and green onions. Cook on high for 2 hours or low for 4. Whisk until smooth (you may want to use a stick blender). Add the chicken and corn and heat through on high for about 20-30 minutes. Check seasoning, adjusting if necessary. Serve topped with green onions. You can also top it with sour cream, shredded cheese and/or crunchy tortilla strips.
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