Cheese Chicken Soup

Post date: Oct 31, 2015 5:04:48 PM

4 cups of cooked chicken breast, shredded

3 1/2 cups water - or substitute with chicken broth

2 cans gluten free Cream of Chicken soup

1 pkg. (16 oz.) frozen mixed vegetables (or substitute with chopped carrots, chopped celery, chopped onion and broccoli florets)

1 can diced potatoes, drained

1 can sweet corn

1 pkg. Velveeta, cubed (I used 2/3 of one pkg.)

Directions:

In a Dutch oven, combine all except the cheese. Bring to a boil, reduce heat; cover and simmer 8-10 minutes or until the vegetables are tender. Stir in cheese until melted. Do not boil!