Spicey Vegetable Cheese Soup

32 oz. chicken stock
2 cups chicken broth
1 can Rotel diced chilies and tomatoes
12 oz Frozen Broccoli Carrots & Cauliflower
1 pound frozen broccoli spears
14 0z. 2% velveeta light
1/4 tsp ground cumin ground cumin
1/2 tsp chili powder chili powder
1/8 cup all-purpose flour all-purpose flour

In large soup pot mix chicken broth, stock, rotel chilies and tomatoes, and vegetables. Heat on medium heat until cooked through, about 8 minutes. Add diced velveeta and stir until melted completely. If soup is too thin add 1/8-1/4 cup of flour to some water and mix until it forms a slurry (if it is lumpy put it through a sieve before adding). Whisk it into the soup and heat until thick, stirring often.

Number of Servings: 12

Recipe submitted by SparkPeople user PERIWINKLEGAL.