Chicken Enchilada Soup

I prepare my chicken breasts in a crock pot first to eat as chicken tacos. Place chicken breasts, one packet of taco seasoning mix, and one jar of salsa in a crockpot and cook for 5 hours on low. Once cooked, they will shred easily. We usually eat chicken tacos the first night with it, and I use the leftover meat for my soup as follows.

Bring the chicken stock to a boil. Then add 1 can of cream of chicken soup, corn, evaporated milk and cumin into the pot. Bring to a gentle rolling boil. Mix in leftover shredded chicken and chopped cilantro. Add whatever seasonings you prefer. Let soup simmer for about 25-35 minutes. Remove from heat, add cheese and allow to melt. Serve!

Voila!