Queso Chicken Soup

Photo by June A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    cups low-sodium chicken broth

  • 1

    10 oz can Rotel diced tomatoes and chiles

  • 2

    cups frozen or fresh corn

  • 1 1/2

    cups cold water

  • 1

    cup finely chopped onion

  • Ground black pepper, to taste

  • 1/2

    cup all-purpose flour

  • 2

    cups shredded cooked turkey or chicken

  • 1

    lb Velveeta light cheese, cubed

Directions

In a large saucepan or Dutch oven, combine broth, tomatoes, corn, 1 cup of water, onion, and black pepper. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes or until corn is tender. In a small bowl, whisk together flour and the remaining 1/2 cup cold water; stir into soup. Bring to a boil and stir for 2 minutes or until thickened. Stir in chicken. Reduce heat to low and add cheese cubes; stir until just melted.

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