Creamy Chicken and Vegetable Cheese Soup

Instructions

1. 1

   Bring the water to a boil in a large pot, then add the chicken bouillon cubes, diced celery, onion, potatoes, and carrots. Reduce heat and simmer, covered, until the vegetables are tender, about 30 minutes.

2. 2

   Stir in the frozen California-blend vegetables, condensed cream of chicken soup, and cubed Velveeta cheese. Cook until the soup is heated through and the cheese is melted, about 5-10 minutes.