MEXICAN CHICKEN CHEESE SOUP

I created this soup recently by combining a couple of recipes.

1T. oil
1 large clove of garlic grated
Cook together in large pot until the garlic begins to brown.

Add 1 Can Rotel type tomatoes with peppers or use one can of chopped tomatoes with 2 seeded jalapeno peppers chopped. (Smith's has a Kroger brand that is half the price of Rotel) Add 3 tomato cans of water and the following:

3 fresh corn tortillas cut up into ½ inch cubes
1 tsp. dry Oregano leaves a must no powder.
1 tsp. Fresh ground Cumin or regular ground cumin
1 Can of beans of your choice as black, pinto, or White.
I like to use great northern white beans. If you use black beans rinse them otherwise add the water and all from other beans.

Cut up one half pound of Velveta cheese and add. Simmer for 20 minutes.

Remove ½ Cup of the liquid from the soup and mix with ½ C. of cold water and ½ C. of flour. Stir until smooth and pour into the boiling soup. Stir until thick and bubbly.

Eat it as is or add one large can of chunk chicken, juice and all or 1 large chicken breast cooked and chopped up. This is good with a little leftover rotisserie chicken.

Serve with Mexican condiments as chopped cilantro, sour cream, chips, chopped avocados or whatever. We like to put a small scoop of cooked rice in the bottom of the bowl and pour in the soup. Frankly, I like it best with just the rice and maybe a little chopped cilantro. This serves 4 to 6 generous servings. I like to double the recipe as it keeps well for several days of enjoyment.