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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 9 |
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3/4 cup equals 115 calories, 4g fat. Ingredients:
1 medium onion, chopped |
1 celery rib, chopped |
2 small red potatoes, cut into 1/2 inch cubes |
3 cups chicken broth |
1 tablespoon cornstarch |
1/4 cup cold water |
1 (10 3/4 ounce) can reduced fat condensed cream of chicken soup |
3 cups california-blend frozen vegetables, thawed and chopped |
1/2 cup fully cooked lean ham, chopped |
8 ounces reduced fat velveeta cheese, cubed |
1/4-1/2 teaspoon penzeys tuscan sunset seasoning |
1/2 teaspoon ground black pepper |
Directions:
1. In a large nonstick saucepan coated with cooking spray, cook onion and celery over medium heat until onion is tender; stir in the potatoes and broth; bring to a boil; reduce heat and cover and simmer for 10 minutes.
2. Combine cornstarch with water until smooth; gradually stir into soup; return to boil; cook and stir for 1-2 minutes or until slightly thickened.
3. Stir in condensed soup until blended.
4. Reduce heat; add veggies and ham; cook and stir until veggies are tender.
5. Stir in cheese until melted.
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