Cheesy Chicken Soup - cooking recipe

Ingredients

4 whole chicken breasts
6 to 8 medium potatoes
1 large onion, chopped
5 carrots
1 stick oleo
1 large can tomatoes
1 large bag frozen whole kernel corn
2 lb. Velveeta cheese
salt and pepper to taste

Preparation

Boil chicken in 3 quarts water until tender.
Remove chicken from broth.
Debone and skin chicken, cut chicken in bite-size pieces and set aside.
Add all remaining ingredients, except Velveeta, to broth; simmer 2 to 3 hours.
Add chicken and Velveeta.
Let Velveeta melt.
(You can add more water to vegetables to get desired consistency.)