Cheese Soup

    Yield: 10 cups / One cup= 1 Unit


      3 (14.5 oz) cans Chicken Broth
      2 (16 oz) bags Broccoli, Carrot, Cauliflower Mix (frozen veggies)
      1 can mild Rotel
      10 oz Light Velveeta Cheese

    Cook veggies in chicken broth and rotel about 20 - 30 minutes or until veggies are tender.

    Cube cheese and add to the broth and veggie mixture. Stir until it melts.

    You can eat it this way or puree till smooth. You could thicken with cornstarch for a thicker and creamy soup.

    It freezes well and makes a great lunch.