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Main dishes

Chicken & Cheddar-Monterey Jack Cheese Soup

photo by:kraft
The chicken and veggies in this soup make it a hearty affair. But it's the blend of cheddar and Monterey Jack cheeses that makes it delicious!
time
prep:
25 min
total:
25 min
servings
total:
6 servings, 1 cup each

What You Need

1/2
lb.  boneless skinless chicken breasts, cut into bite-size pieces
2
Tbsp.  flour
1
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
2
cups  milk
2
cups  frozen mixed vegetables (carrots, corn, green beans, peas)
1/2
tsp.  dried thyme leaves
1
cup  KRAFT Shredded Cheddar & Monterey Jack Cheeses

Make It

COOK and stir chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Stir in flour; cook and stir 1 min.

ADD broth, milk, vegetables and thyme; stir. Bring just to boil on medium heat, stirring frequently.

REMOVE from heat. Add cheese; stir until melted.

Kraft Kitchens Tips

Serving Suggestion
Serve with whole grain bread.
Cooking Know-How
Keep a close eye on the soup once the milk has been added. If the milk reaches a full boil, it can curdle. To prevent the soup from curdling, be sure to cook the soup on medium heat as directed in recipe.
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