Cheese Soup

3 (14.5 oz.) Cans Fat Free Chicken Broth
2 (1 pound) Bags of Frozen California Mixed Vegetables
1 (10.5 oz.) Can Tomatoes with green chilies
10 oz. Light Velveeta Cheese, cubed

Mix all ingredients together except the cheese. Boil until veggies are tender.
Turn heat down to simmer. Use a stick blender and blend until desired texture is reached. This will make the soup creamier. (I don't like veggies, so I pretty much pureed mine.) Add cheese and cook until cheese is melted. 

Serves: 11 (1 Cup Each)
Per Serving: 136 Calories; 5g Fat (33.7% calories from fat); 11g Protein; 11g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 1095mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. WWP: 3 (www.AimeesAdventures.com)