Must Love Cheese! Chicken & Wild Rice Soup - cooking recipe

Ingredients

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

Preparation

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.
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.
Note: If using quick cooking rice the time will be lowered to 10 minutes.
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.
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.