| This recipe is liked by 4 person(s). |
Cheesy Chicken Corn Soup
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Rose Teapot
| 3 cans | cream of chicken soup, undiluted |
| 1 can (14 1/2 oz.) | chicken broth |
| 1 (16 oz.) pkg. | frozen whole kernel corn |
| 2 c. | chopped cooked chicken |
| 1/2 can (10 oz.) | diced tomatoes with green chilies |
| 2 cans (8 1/2 oz.) | cream style corn |
| 1 (8 oz.) | Velveeta cheese, cubed |
| 1 | clove garlic, minced |
| 1/4 tsp. | pepper |
Stir together soups and broth in Dutch oven until blended; add corn and remaining ingrdients. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, 30 minutes or until smooth, stirring often.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.