PINTO BEAN CHICKEN SOUP

Pinto Bean Chicken Soup image

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.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 8

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Ingredients

1/3 cup 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

Steps:

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.

Nutrition Facts : Calories 249 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 1132mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 4g fiber), Protein 17g protein.