Creamy Vegetable Soup

By Sharon-2

Ingredients

• 1 (16-ounce) package frozen broccoli, cauliflower and carrots
• 3 cups frozen potatoes O'Brien with onions and peppers
• 1 (14-ounce) can fat-free, reduced-sodium chicken broth or vegetable broth
• 1 cup fat-free half-and-half or fat-free evaporated milk
• 1/2 (8-ounce) loaf reduced-fat process cheese spread, cubed
• 1/4 teaspoon pepper
• Grilled Chicken strips

Preparation

Step 1

Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until vegetables are tender. Stir in half-and-half, chicken and cheese; continue stirring until cheese melts and soup is thoroughly heated. Stir in pepper, and serve immediately.