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Title: Cheese Chicken Soup
Categories: Poultry, Vegetables, Potatoes, Cheese
Yield: 8 servings

4 c Shredded, cooked chicken
3 1/2 c Water
21 1/2 oz (2 cans) cream of chicken
- soup; undiluted
16 oz Bag mixed vegetables;
- thawed
14 1/2 oz Can diced potatoes; drained
1 lb Velveeta; diced
Minced chives; opt

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.

LaVonne Lundgren, Sioux City, Iowa

Makes: 8 servings (22/3 quarts)

RECIPE FROM: https://www.tasteofhome.com

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