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Cheesy Chicken Corn Soup

Name: Cheesy Chicken Corn Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 9 servings (about 2 quarts).
Cuisine: North America, Mexican
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

3 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

9 servings (about 2 quarts)

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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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.

Nutrition Facts

1 cup: 291 calories, 15g fat (8g saturated fat), 60mg cholesterol, 934mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 21g protein.

Cheesy Chicken Corn Soup

Ingredients

Directions

Nutrition Facts

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