Name: Cheese Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
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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Cheese Chicken Soup

20 min8 servings

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

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

Instructions

1 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.