Chicken Enchilada Soup

I had this soup for the first time at an employee luncheon last fall when a co-worker made it. I'm posting it now since winter is still holding on indefinitely. Shouldn't spring break be warm?

Soup:
4 cups chopped cooked chicken (or a whole one)
48 oz. chicken broth
2 cans stewed tomatoes
1 can mild Ro-Tel tomatoes
2 cans corn
1 can chopped green chilies
1 bunch finely chopped cilantro
1 lb. light Velveeta
1 tsp. cumin

Combine chicken, broth, stewed tomatoes, Ro-Tel, corn, chilies, cilantro, Velveeta, and cumin in a big stockpot and bring to a slow simmer to allow the flavors to blend. You can use more or less of the canned vegetables if you like, and can even add other things, like black beans.

Toppings:
sour cream
guacamole
shredded cheese
chopped green onions
crushed tortilla chips

This is one of the best soups I've ever had--certainly the best Mexican-style soup.


Bonus! Bonus!
My very own guacamole recipe:
3 ripe avocados, mashed with a fork
garlic salt, to taste
1 tomato, seeded and diced
dash of ground red pepper
lemon juice

This will get pretty brown and disgusting if you don't eat it all in one day, so I'd recommend only making as much as you will use. It is very easy to make fresh, and you can just save the remainder of the diced tomato for the next day.