Enchilada Soup

yield: ~10 bowls or so (3 ww pts each)

• 10 oz precooked chicken, diced
• 1 can diced tomatoes
• 2 cans enchilada sauce (mild or hot, whichever you prefer)
• 1 onion, diced
• 1 can chopped green chilies
• 1 jar Old English cheese spread (5oz, sold by Velveeta)
• 10 oz frozen corn (or less)
• 1 clove minced garlic
• 2 cans chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp seasoning salt (didn’t use)
• 1/4 tsp black pepper
• 1 bay leaf
• 1 Tbsp dried cilantro (I used some fresh, too)
• 2 Tbsp olive oil
• 1 tsp Worcestershire sauce

1. Combine all ingredients and put on medium heat for an hour or so.
2. Serve with crushed tortilla chips, sour cream, avocado, cheese…whatever!
3. (You also can do this all day long in the crock pot.)

This taste exactly like Chili’s enchilada soup!!!  We really liked it!  I was a little hesitant to count out the points on it because it was THAT good…after doing so, we’ll have this again…and again…and again!