Pinto Bean Chicken Soup

Ingredients:

1/3 cup all-purpose flour

2 cans (14.5 ounces each) chicken broth

1 can (15.25 ounces) whole kernel corn, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (14.5 ounces) stewed tomatoes, cut up

1 can (4 ounces) chopped green chilies

1 can (10 ounces) chunk white chicken

8 ounces Mexican process cheese, cubed

Directions:

In a large saucepan, combine flour and broth until smooth. Stir in the corn, beans, tomatoes and chilies. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the chicken and cheese; stir until cheese is melted.

Serve with corn chips, crackers, or cornbread.