16 oz. can chicken broth
9 oz. frozen chopped spinach
1 tsp. onion powder
12 oz. can evaporated milk
3 tbsp. flour
2 c. shredded Cheddar cheese

Bring broth, spinach and onion to boil. Reduce heat to low, cover and cook 5 to 7 minutes (longer if spinach is still frozen). In separate bowl, blend flour and evaporated milk. Pour into broth mixture and cook until thick. Add cheese and cook until cheese is melted.