I saw this in a Taste of Home magazine while I was looking for some quick and easy recipes. This one makes an ugly photo, but it tastes pretty good. I added some garlic to ours.
2 cans (14 1/2-oz. each) chicken broth
1 can (10-oz.) diced tomatoes and green chilies, undrained
2 c. shredded, cooked chicken
2 c. frozen corn
1 1/2 c. water, divided
1/4 c. finely chopped onion
1/2 cup all-purpose flour
1 lb. processed American cheese (Velveeta), cubed
In a large saucepan, combine the broth, tomatoes, chicken, corn, 1cup 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.
Yield: 9 servings (about 2 quarts).
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