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Cheesy Chicken Corn Soup

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

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

  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.

Nutrition Facts

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

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Reviews

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Average Rating:
  • pajamaangel
    May 16, 2018

    No comment left

  • PatsCookin
    Nov 1, 2017

    This was very good, very filling and quick and easy to prepare. I didn't have frozen corn so I substituted 2 cans of whole kernel corn with no salt added and included the liquid. I don't used processed cheese so I used shredded cheddar cheese. We love Mexican food so I added about 3/4 teaspoon of cumin to give it more of a Mexican flavor. I will be making this again!

  • kschneider8942
    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.

  • cookin4acrowd
    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.

  • Lori35_IA
    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.

  • drj5006
    Apr 18, 2010

    No comment left