TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 6 servings


  • 1 medium onion, chopped
  • 2 to 3 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 cup frozen corn
  • 1 can (4 ounces) chopped green chilies
  • 2 cups chopped cooked chicken
  • 1 can (12 ounces) evaporated milk
  • 8 ounces process cheese (Velveeta), cubed
  • 1/2 to 1 teaspoon ground cumin

Nutritional Facts

1 cup: 390 calories, 21g fat (11g saturated fat), 89mg cholesterol, 1037mg sodium, 23g carbohydrate (13g sugars, 3g fiber), 27g protein.


  1. In a large saucepan, saute onion and garlic in oil and butter until tender. Stir in the flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Stir in the tomatoes, corn and chilies; bring to a boil. Add chicken. Reduce heat; simmer, uncovered, for 15 minutes. Add the milk, cheese and cumin. Cook and stir until cheese is melted (do not boil). Yield: 6 servings.
Originally published as Chicken Cheese Soup in Country Woman January/February 2003, p40

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ahmom User ID: 3426126 61770
Reviewed Dec. 12, 2011

"This was really good. I added celery and carrots."

Kim's mom User ID: 4826273 38787
Reviewed Jan. 22, 2010

"This soup is great! I used roasted red peppers instead of the chilies. We all loved it. My husband is still talking about it. I guess I will be making this again soon."

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