Ingredients:
3 (10 ounce) cans cream of chicken soup 1 cup chicken broth 16 ounces frozen whole-kernel corn 3 cups of cooked boneless chicken 1 (10 ounce) can Rotel diced tomatoes 1 (8 ounce) can creamed corn 1 lb of melted Velveeta cheese 1 tablespoon black pepper 2 teaspoons garlic powder
Preparation:
Thaw frozen Corn. Dice or shred the cooked Chicken. Dice the Velveeta cheese and pour the chicken broth over the cubes. Next melt the mixture in the microwave, stiring ever 45 to 60 seconds until its completely melted. Using a nonstick stock pot, mix all the liquid ingredients ( do not add any water to the condensed soup )and using low heat bring to a simmer. Next add the rest of the ingredients and continue to cook on low until thoroughly heated. CAUTION: Keep a watchful eye on this for it will stick and or scorch if heated to fast or on too high a temperature.
