Lunch: Chicken Cheese Soup Recipe

Ingredients

1 medium onion, chopped
2 to 3 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 cups chopped cooked chicken
1 can (12 ounces) evaporated milk
8 ounces process cheese (Velveeta), cubed
1/2 to 1 teaspoon ground cumin

Instructions

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 chilies; 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).

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