3-4 chicken breasts, boiled and cubed
1/2 C. diced onions
1 T. minced garlic
4 C. chicken broth (I just use 4 c. water and 4 chicken bouillon cubes)
1 C. tomato sauce
1 C. diced fresh tomatoes
16 oz cubed Velveeta cheese
1 tsp. chili powder
1 small can diced green chilies
salt and pepper to taste
1 1/2-2 T. taco seasoning
1/2 t. cumin (optional)
Mix together before adding to pot:
1/2 C. corn starch
2 C. cold water
Add all ingredients together in large pot on the stove. Cook on medium heat until heated through, stirring occasionally. Serve with corn chips, sour cream, grated cheese, and salsa.
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