Cheese Vegetable Soup

CHEESY VEGETABLE SOUP


3 cans (14 oz) cans FF chicken broth

2 (1 lb. each) bags frozen California mixed vegetables

1 (10.5 oz) can tomatoes with green chilies

10 oz Velveeta Light, cubed




Mix all ingredients except cheese. Boil until veggies are tender.


Turn heat down to simmer. Use a stick blender to blend until desire texture is reached. This will make the soup creamier.


Add cheese and cook until cheese is melted.



3 Points 10 Servings (1 cup)