Chicken Cheese Soup

• 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

1. 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.
2. 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).

onion, garlic, vegetable oil, butter, flour, chicken broth, tomatoes, frozen corn, green chilies, chicken, milk, process cheese, ground cumin

Taken from www.tasteofhome.com/recipes/chicken-cheese-soup/ (may not work)