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Cheesy Chicken Corn Soup Recipe

This soup is always well-received at potlucks and other get-togethers. No one can believe how easy it is to make.—Joyce Isenburger, Spring, Texas

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Cheesy Chicken Corn Soup Recipe

Prep/Total Time: 20 min.

Yield: 9 Servings

5 15 20

Ingredients

2 cans (14-1/2 ounces each) chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 cup shredded cooked chicken
2 cups frozen corn
1-1/2 cups water, divided
1/4 cup finely chopped onion
Dash pepper
1/2 cup all-purpose flour
1 pound process American cheese (Velveeta), cubed

Directions

In a large saucepan, combine the broth, tomatoes, chicken, corn, 1 cup water, onion and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until the corn is tender.
Combine the flour and remaining water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the cheese until melted. Yield: 9 servings (about 2 quarts).

Nutritional Facts 1 serving (1 cup) equals 291 calories, 15 g fat (8 g saturated fat), 60 mg cholesterol, 934 mg sodium, 18 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Cheesy Chicken Corn Soup in Country Woman January/February 2001, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Cheesy Chicken Corn Soup

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Reviewed on Feb. 16, 2013 by cookin4acrowd

Excellent because my hubby loves this one! He likes cooked cauliflower added to it too and since I usually don't buy processed cheese, I make a homemade cheese sauce instead of Velveeta.

Reviewed on Jul. 22, 2010 by Lori35_IA

Real tasty. I used RoTel Original and it was pretty 'spicy'. Will try the Mild version next time but will definitely make it again.