Cheese Chicken Soup

Kids won’t think twice about eating their vegetables after tasting this cheesy soup.

Ingreadient

  • 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

Direction

  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.
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