Chicken Enchilada Soup

1       whole   chicken (or about 4 cups cooked and diced)

48      oz         chicken stock

2       cans      stewed tomatoes

1       can       Rotel tomatoes

2       cans      corn, drained

7       oz         chopped green chiles

1       bunch    cilantro, chopped

1       lb         Velveeta

1       tsp        cumin

Boil chicken for 1 hour 15 minutes. Combined pieces of cooked chicken, broth, tomatoes, corn, chiles, cilantro, Velveeta, and cumin to a large soup pot and bring to a slow simmer for 20-30 minutes to allow flavors to blend. Serve with sour cream, guacamole, chopped green onions, and/or tortilla chips.

From Karen Lena