Must Love Cheese! Chicken & Wild Rice Soup

• 5 -6 chicken tenderloins, bite sized pieces
• 1 (6 ounce) box uncle ben's wild rice
• 1 (15 ounce) can campbell's chicken broth
• 1 (15 ounce) can water
• 1/2 - 1 teaspoon salt
• 1/2 - 1 teaspoon black pepper
• 1 cup half-and-half cream
• 4 -6 ounces Velveeta cheese, cut into cubes
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons cornstarch

1. Cut the tenderloins into bite size pieces then sprinkle with salt & pepper. Spray a large pot with cooking spray & cook the chicken until no longer pink.
2. Pour the broth & water in the pot then add the rice & seasoning packet. Bring to a boil then lower heat & simmer for 20 minutes, covered.
3. Note: If using quick cooking rice the time will be lowered to 10 minutes.
4. Mix the salt, pepper, & half-and-half in with the broth. Then add the Velveeta & shredded cheese to the pot. Stir until the cheese is melted.
5. Mix the cornstarch & a small amount of water in a cup to form a running paste. Pour this into the broth, stirring until it thickens.

chicken, rice, campbells chicken broth, water, salt, black pepper, cream, velveeta cheese, shredded sharp cheddar cheese, cornstarch

Taken from www.food.com/recipe/must-love-cheese-chicken-wild-rice-soup-297051 (may not work)