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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Mexican Velveeta and green chilies add a kick to this satisfying soup sent in by Sybil Brown of Highland, California. The recipe calls for a number of canned goods, so it's simple to stir up, simmer and serve. Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
2 cans (14-1/2 ounces each) chicken broth |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (14-1/2 ounces) stewed tomatoes, cut up |
1 can (4 ounces) chopped green chilies |
1 can (10 ounces) chunk white chicken |
8 ounces mexican process cheese (velveeta), cubed |
Directions:
1. In a large saucepan, combine flour and broth until smooth. Stir in the corn, beans, tomatoes and chilies. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the chicken and cheese; stir until cheese is melted. Yield: 8 servings.
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