Here's a great summer soup. It takes minutes to pull together, and paired with a sandwich or salad, you've got an entire meal.
I used store-brand Walmart Cheese Melt (Velveeta) which was a solid counterpart for this recipe. Grab a bag of mixed veggies and you've got a meal for under $5.
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 medium potato diced
1 package (16 ounces) process cheese (Velveeta), cubed
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).
I used store-brand Walmart Cheese Melt (Velveeta) which was a solid counterpart for this recipe. Grab a bag of mixed veggies and you've got a meal for under $5.
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 medium potato diced
1 package (16 ounces) process cheese (Velveeta), cubed
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).
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