CHICKEN ENCHILADA SOUP, Barbara Pool, Blount County

Ingredients

3 cups cooked chicken, shredded
2 pounds Velveeta cheese
2 (16-ounce) cans mild chili beans
2 cans Rotel tomatoes (mild)
1 (15-ounce) can whole kernel corn, drained
1 can cream of chicken soup

Preparation

Place all ingredients in a slow cooker and cook on low for 4-5 hours.