Chili’s Chicken Enchilada Soup

1 Lg. rotisserie chicken- deboned and shredded

1 tsp. oil
1/2 c. diced onion
1 clove minced garlic
4 c. chicken broth
1 c. flour
3 cups water
1 can mild green enchilada sauce
16 ounces Velveeta cheese, cubed
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin

Add oil, onion and garlic to a large pan and sauté until translucent. Add chicken broth. In a large bowl, mix 3 c. water and 1 c. flour, until well blended, with no lumps. Add this to the onion mixture. Stir constantly as it begins to thicken. Add the rest of the ingredients, and bring to a boil. Lower heat and add shredded chicken. Continue to cook on a low heat, stirring occasionally for 20-30 minutes or until thickened. Enjoy!

*A can of black beans would be a great addition to this soup!

Thanks to Marla for this wonderful recipe