Cheesy Chicken & Rice Soup

1 can chicken broth
2 cups cold water
1/2 cup uncooked rice
1 can corn
1 can carrots
3/4 pound Velveeta, sliced
2 cups cooked chicken, chopped/diced

Combine broth, water, rice, corn, and carrots. Cover and simmer 20-25 minutes until rice is tender. Add chicken and cheese, stir until cheese is melted and soup is creamy. Serve alone or over biscuits or toast.

Comments: Ok, I use A LOT of cheese. My soup isn't so much creamy as it is gloppy. But it's sooo tasty. The original had mushrooms, I vetoed those. This is from one of the 58768 Mennonite cookbooks I ended up with.