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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 medium onion, chopped |
2 to 3 garlic cloves, minced |
1 tablespoon vegetable oil |
1 tablespoon butter |
2 tablespoons king arthur unbleached 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 |
Directions:
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.
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