Chili's enchilada soup!

here is a soup i found on Pinterest and am so thankful I was craving it and then remembered I had pinned it! it turned out to be one of the best soups and we already went back to the store to make it again this week!  plus, we have already shared the recipe! so this is defiantly a keeper!!

Enchilada Soup

2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced
1 quart chicken stock
1 tablespoon chicken soup base (a bouillon cube will work)
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 (8 oz) can tomato sauce
1 (19 oz) can enchilada sauce (or two 10 oz cans)
6 small corn tortillas, minced
16 oz velveeta, cubed
1 cup co-jack cheese, shredded
1 22 oz bag tyson roasted and diced chicken thawed
1 can whole kernel for, drained (optional)

in a skillet, heat the olive oil over medium heat, and sauté' the onions until they are tender.  Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four.  Whisk until smooth. Add the chicken pieces and corn and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.

Garnishes* pico de gallo, sour cream, shredded cheese, crunchy tortilla strips.

no picture, but I will take one when i make this again tomorrow! delish! i loved every bite and so did everyone else!!!! we fed 7 adults and there was roam for small seconds. we also served it up with breadsticks and salad.