CHEESY CHICKEN CORN SOUP

Cheesy Chicken Corn Soup image

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

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 9

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

Steps:

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. , 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 : Calories 291 calories, Fat 15g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 934mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.