Wednesday, November 11, 2009

Chicken Cheese Soup

This recipe is from Taste of Home. It was very easy and excellent. Very filling.
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
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.

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