Recipe by nursecynthia
This is a soup I've been enjoying for years. It's super easy, all you do is combine and heat the ingredients. It's great when you want something fast and fairly healthy. This makes a large pot so I eat the leftovers for lunch all week! Great on a cold night.
Top Review by J. Ko
Reviewed for PAC Fall 2008. Thank you, nursecindy, for this quick and easy recipe. I'm from Canada and wasn't able to find Rotel tomatoes. After looking on the internet I decided to substitute an equal quantity of salsa. This was quite flavourful but I did find that the Velveeta made the soup more salty than I care for. Next time I think I may use half Velveeta and half cream cheese, adding the latter at the end of the cooking process.
- 6 cups low fat and reduced-sodium chicken broth
- 2 lbs frozen vegetables (any kind, I use mixed)
- 1 (14 ounce) can Rotel Tomatoes
- 16 ounces Velveeta reduced fat cheese product, cubbed
- salt and pepper