3 (3 ounce) cans chicken broth, divided
2 (10 ounce) cans reconstituted cream of chicken soup
8 ounces shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 stick unsalted butter, melted
1/4 cup chopped onion
In a small saucepan bring broth to a boil. Add chicken and soup; reduce heat, cover and simmer for 5 minutes. Stir in cheese, bring to a boil, reduce heat and simmer for 5 minutes.
Stir corn and butter into broth mixture. Cover and simmer for 5 minutes.
Add onion and simmer for 5 minutes.