Name: Cheese Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings (22/3 quarts)
Ingredients: 4 cups shredded cooked chicken breast; 3-1/2 cups water; 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted; 1 package (16 ounces) frozen mixed vegetables, thawed; 1 can (14-1/2 ounces) diced potatoes, drained; 1 lb. Velveeta, cubed; Minced chives, optional

Kids won’t think twice about eating their vegetables after tasting this cheesy soup. —LaVonne Lundgren, Sioux City, Iowa

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Cheese Chicken Soup

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Yield:8 servings (22/3 quarts)

Prep:10 min

Cook:20 min

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Ingredients

4 cups shredded cooked chicken breast
3-1/2 cups water
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 package (16 ounces) frozen mixed vegetables, thawed
1 can (14-1/2 ounces) diced potatoes, drained
1 lb. Velveeta, cubed
Minced chives, optional

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Directions

In a Dutch oven, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes. Stir in cheese just until melted (do not boil). If desired, top with minced fresh chives.