Chill Chasing Chicken Soup

This is a soup that will definitely warm you up this winter!  It is a bit spicy, so if you like a more mild tasting soup, I would recommend substituting mild Rotel (if your store carries it) or just a regular can of diced tomatoes.  It is not gluten free, and I haven't tried making it gluten free.  So this soup is for my family, not for me!  And they love it!

Chill Chasing Chicken Soup

2 tablespoons olive oil

2 or 3 boneless chicken breasts, cooked and diced

1 onion, chopped

1 (10 oz.) can of Rotel tomatoes and green chiles

1 carton (32 oz.) chicken broth

3 potatoes, peeled and cubed (or you can substitute 2 cans of diced potatoes, drained)

1 package frozen corn (10 oz.)

1 can cream of celery soup

1 cup milk

1 teaspoon dried basil

8 oz. Velveeta, cubed

1/2 cup sour cream

Salt and pepper to taste

1. In a Dutch oven, over medium heat, saute the onion in the olive oil for 2-3 minutes.

2.  Add the cubed chicken, canned tomatoes, chicken broth, diced potatoes, and frozen corn.  Boil and cook for 15 minutes or until potatoes are tender.  (If you are using canned potatoes, no need to boil for 15 minutes.  Just heat for 10 minutes until heated through.)

3.  Stir in the celery soup, milk, and basil.  Salt and pepper to taste. Simmer on low heat for about 15-20 minutes, or until thoroughly heated and steaming hot.

4.  Stir in the Velveeta cheese.  Cook on low, stirring frequently, until all of the cheese is melted.

5.  Remove from the heat.  Stir in sour cream.  Serve.

My family likes this served with oyster crackers or tortilla strips.  I hope you enjoy it, too, and it helps warm you up on a cold winter night!