Cheesy Chicken Corn Soup Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:9 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 9 servings


  • 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

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.


  1. 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.
  2. 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).
Originally published as Cheesy Chicken Corn Soup in Country Woman January/February 2001, p35

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Reviewed Nov. 17, 2013

"This was really good and my kids loved it! We also love it because it is already gluten free and we don't have to alter it."

Reviewed Feb. 16, 2013

"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 Jul. 22, 2010

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

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