Shelly's Recipe

CHEESY CHICKEN CORN SOUP

Category: Soups

3 stalks celery, chopped
3 carrots, sliced thin
1 onion, chopped
3 cans condensed cream of chicken soup, undiluted
1 (14 1/2 oz) can chicken broth
1 (16 oz) pkg frozen whole kernel corn
1/2 pkg frozen peas
2 cups chopped cooked chicken
1 (10 oz) can diced tomatoes and green chilies
1 (16 oz) can cream style corn
8 oz Velveeta cheese, cubed
1 tbsp poultry seasoning
1 garlic clove, minced
1/4 tsp black pepper

Boil celery, carrots and onion until tender. Combine all ingredients and bring to a boil over medium heat, stirring occasionally to prevent sticking. Reduce heat and simmer approximately 30 minutes.

VARIATION: If you prefer a spicy taste, use the hot diced tomatoes and green chilies and/or Mexican style Velveeta cheese.