Ingredients
1 medium onion, chopped2 to 3 garlic cloves, minced1 tablespoon vegetable oil1 tablespoon butter2 tablespoons all-purpose flour2 cups chicken broth1 can (14-1/2 ounces) diced tomatoes, drained1 cup frozen corn1 can (4 ounces) chopped green chiles2 cups chopped cooked chicken1 can (12 ounces) evaporated milk8 ounces Velveeta, cubed1/2 to 1 teaspoon ground cumin
Preparation
In a large saucepan, saute onion and garlic in oil and butter until tender. Stir in the flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the tomatoes, corn and chiles; bring to a boil. Add chicken. Reduce heat; simmer, uncovered, for 15 minutes. Add the milk, cheese and cumin. Cook and stir until cheese is melted (do not boil).
