Ingredients
1
tablespoon butter or margarine
1
medium onion, chopped (1/2 cup)
2
cups frozen mixed vegetables
2
cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
2
cups cubed cooked chicken
1
(14-oz.) can chicken broth
6
oz. mild Mexican pasteurized prepared cheese product with jalapeño peppers (from 16-oz. pkg.), cubed (1 1/4 cups)
Preparation
Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently.
Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes and vegetables are tender.
Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.
