Cheesy Chicken and Artichoke Soup

2 chicken breasts
1 yellow onion, chopped
enough red wine/apple juice to cover the chicken in a sauce pan

Brown the onion until tender in the sauce pan. Add uncooked chicken breasts and cover with liquid. Simmer slowly until chicken is cooked through. Discard liquid. Cool chicken and chop into bite size pieces. Add the chicken to:

1 can condensed cream of celery soup
1 can condensed cream of chicken soup
1 can artichoke, chopped (not the marinated kind)
1/2 lb. Velveta cheese with jalapenos
1 can evaporated milk or an equal amount of half and half
2 1/2 cups chicken broth

Mix all ingredients together. Stir frequently until heated through. Watch the mixture does not burn on the bottom. Can be made or served warm out of a crockpot.