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Ingredients

• Cooking Time: 20
• Servings: 9
• 4 cups water
• 4 reduced-sodium chicken bouillon cubes or vegetable bouillon cubes
• 4 cups fresh broccoli florets
• 3 cups frozen Southern-style hash brown potatoes
• 1 cup chopped carrots
• 1 cup chopped celery
• 1/2 teaspoon each salt and pepper
• 3 tablespoons all-purpose flour
• 2 cups fat-free milk
• 6 ounces reduced-fat process cheese (Velveeta), cubed
• 1 cup chunky salsa

Description

I Usually Do Not Like Chunky Soups...but This One Is Really Good. I Guess I Could Puree It Next Time...might Like It Even More Then. The Salsa That I Added Was Spicy...gave It A Great Flavor. Overall,..

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