1MELT butter in 3-quart saucepan over medium-high heat. Sauté vegetables 3 minutes until crisp-tender. Blend in flour; cook 1 minute, stirring constantly. Gradually stir in milk and corn. Bring to a boil. Reduce heat; simmer 4 minutes until thickened, stirring often.
2ADD 2/3 cup Crispy Fried Onions, chicken and chilies. Cook until heated through. Serve soup in bowls. Sprinkle with remaining Crispy Onions and cheese.
Nutrition information coming soon.
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