Jalapeno Cheese Soup

A friend shared this recipe with me a year ago, but as with most recipes I added my own twist. So far this fall I have cooked at least one soup recipe per week. This is our soup recipe for the week. Enjoy!

1 lb. Boneless skinless chicken breast
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans chicken broth
1 jar salsa
24 oz. green chile peppers
1-tsp jalapeno peppers (I use the jalapenos in the jar- pickle section)
16 oz Velveeta cheese, cubed

Boil chicken and onion in 2-3 cups water. When chicken breaks apart easily, remove chicken and onion, drain and cool.

In a large pot add broth, cream soups, salsa, green chiles, pepper and velveeta. Stir over medium heat until smooth. Shred the chicken and add along with onions to soup mixture. Heat a few minutes longer and serve. YUMMY!!! You can control spicy flavor by using mild flavored salsa and chiles. Increase the heat by using medium or hot.