Ingredients
2 cans (14-1/2 ounces each) chicken broth1 can (10 ounces) diced tomatoes and green chilies, undrained2 cup shredded cooked chicken2 cups frozen corn1-1/2 cups water, divided1/4 cup finely chopped onionDash pepper1/2 cup all-purpose flour1 pound process American cheese (Velveeta), cubed
Preparation
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.
