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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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