Categories: Soup
Ingredients
- 4 cups cubed cooked chicken breast
- 2 cans (10.75 oz. each) condensed cream of chicken soup, undiluted
- 16 oz. frozen mixed vegetables, thawed
- 3 1/2 cups water
- 14.5 oz. diced potatoes, drained
- 16 oz. Velveeta, cubed
Directions
-
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.