1 lg. can College Inn chicken broth
1 lg. bag frozen broccoli cuts
1 lg. onion, cut up
2 cans evaporated milk
1 qt. whole or lowfat milk
Cornstarch for thickening
1 lg. chunk of Velveeta cheese
Salt & pepper to taste

Cook broccoli and onion in chicken broth until tender (don't overcook). Add milk and heat. Mix cornstarch with some milk for thickening and add, stirring constantly. After soup heats thoroughly add Velveeta cheese, still stirring until cheese melts. This soup is delicious and doesn't take all day to prepare. Enjoy!