Thanks Chloe!
3 (14 1/2 ounce) cans chicken broth
2 (1 lb) bags frozen broccoli
1 (10 1/2 ounce) can rotel brand tomatoes and green chilies
10 ounces Velveeta reduced fat cheese product
Directions:
Mix chicken broth, frozen broccoli and tomatoes and chilies together.
Simmer for 25 minutes or until veggies are tender.
Simmer for 25 minutes or until veggies are tender.
Cube Velveeta and put into soup pot.
Simmer just until cheese is melted.
This recipe freezes and refrigerates well. I make a large recipe at the beginning of the week and use it to snack on when I'm in danger of breaking my diet. I can have a large bowl and some crusty bread with it and still be under 5 points.
Just made this for lunch, yummy! It is a little spicey even though I used mild Rotel. I added some cornstarch in a little water to thicken it and a 1/2 t sugar to pop the flavor. I made crusty bread and cubed and put into soup. If you don't like spicey, I think stewed tomatoes would be fine.
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