Southwestern Broccoli Cheese Soup

By dashy_65

Ingredients

• 4 cups water
• 4 teaspoons reduced-sodium chicken bouillon granules or 2 vegetable bouillon cubes
• 4 cups fresh broccoli florets
• 3 cups frozen cubed hash brown potatoes
• 1 cup chopped carrots
• 1 cup chopped celery
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons all-purpose flour
• 2 cups fat-free milk
• 6 ounces VELVEETA Pasteurized Prepared Cheese Product cubed
• 1 cup chunky salsa

Preparation

Step 1

In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender.

Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese; cook and stir until cheese is melted. Add the salsa; cook and stir until heated through. Yield: 9 servings (about 2 quarts).

160 cal, 3g fat, 883mg sodium, 27g carb, 3g fiber