Chicken Cheese Soup

• 1 whole Chicken
• 1 box (32oz) of chicken broth or 1 large can plus 2 small cans
• 1 can Rotel Original
• 2 stalks celery, chopped
• 2 normal size carrots (not the small ones), chopped
• 1 can chopped green chilies
• 1 cup uncooked wild rice
• 1-2 lbs velvetta cheese

Boil the chicken until done.  Remove from the bone and set aside.  

In a large pot add the chicken, chicken broth (you could strain the broth from the whole chicken and use it), Rotel, celery, carrots, green chilies.  Simmer on medium heat 30 minutes.  Add the rice, simmer an additional 15 minutes or until rice is tender. Then add Velvetta cheese and reduce heat to low and cook until cheese has melted.  

If soup is too runny you can mix a tablespoon of cornstarch with a little water (make a slurry) and add to the soup to thicken it up.   Salt and pepper to taste.