Creamy Chicken Tortilla Soup

This recipe comes from Joanette Stephenson. She made this for me a couple weeks ago and it was seriously the most delicious soup. I have a fantastic Tortilla Soup recipe too, but I think this one might be the better of the two.

*Note: The portions are not exact and can be changed to accommodate your taste, and or portion amount.

3 or 4 cans Rotel Diced Tomatoes & Green Chilies
4-6 (14.5 ounce cans) or 2 (32 oz. containers) Chicken Broth
1 or 2 (30 ounce can) Refried Beans
½ to 1 tspn. Onion salt
½ to 1 tspn. Garlic powder
½ to ¾ tspn. pepper
1 or 2 cans whole kernel corn
4 to 8 boneless chicken breasts
1 + ½ packages taco seasoning or desired amount
2 or 3 whole limes (sliced in half and squeeze fresh juice in soup)
small or large “Mexican fiesta” flavor Velveeta cheese
2 small or 1 large family size cream of chicken soup

Cook the chicken in crock pot, in the A.M. on low. Put 1 packet of Taco seasoning, and 1 to 2 cups water depending on how many chicken breasts.
When chicken is done, COMBINE tomatoes and chicken broth in large stock pot. Stir in beans, corn, Velveeta cheese, cream of chicken soup, and seasonings. Bring to a boil, then reduce heat to low, and simmer, stirring frequently. Add chicken with liquid, fresh lime juice, and ½ packet of taco seasoning.
Spoon into bowls and add toppings.

Awesome Toppings: (desired amounts, depending on how many people you plan on serving)

1. Avocado (chopped pieces)
2. Tortilla chips or strips
3. Shredded cheese
4. Cilantro (cleaned)
5. Sour cream

* I actually made it for the first time today. I didn't add the Velveeta cheese, because I was being cheap and added Monterey Jack cheese instead. It wasn't as creamy as when Joanette made it, but it was still soooooo good!