Every Thursday, I will be sharing a soup recipe. This soup is one of my favorites!
Cheesy Vegetable Soup
Makes 10 servings
2 lb of frozen veggies - your choice--California Medley is good
3 cans Fat-Free Chicken Broth
1 can Rotel tomatoes
10 oz. Light Velveeta
Dump all ingredients except cheese in the pot and bring to a boil. Let simmer for 4-5 minutes. Add 10 oz of Light Velveeta in small pieces (to melt faster). When it's melted in, you're ready to eat.
SERVING SIZE: 1 cup
Note: Some people like one serving over a baked potato.