Broccoli cheese soup


1 pound frozen winter-style veggies (broccoli and cauliflower)
1/2 10-ounce can of diced tomatoes or diced tomatoes with green chilies
1 1/2 cans low-sodium, fat-free chicken broth 4–5 ounces low-fat creamy cheese, such as Velveeta Light, cubed

Mash up veggies or leave them whole. Place the veggies, tomatoes, and broth in a large pot. Bring to a boil, then lower the heat and simmer for 40 minutes. Add the cheese and let it melt as you stir it.

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