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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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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 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 king arthur unbleached 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. Yield: 9 servings (about 2 quarts).
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