Chicken Cheese Soup

By Bonne1

Ingredients

• 4 cups cubed 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 package (16 ounces) process cheese (Velveeta), cubed

Preparation

Step 1

In a Dutch oven, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil). Yield: 7 servings.
Nutrition Facts: 1-1/2 cups equals 481 calories, 24 g fat (12 g saturated fat), 121 mg cholesterol, 1,650 mg sodium, 26 g carbohydrate, 4 g fiber, 39 g protein.