Lunch: Cheesy Chicken-Vegetable Chowder

Creamy with a kick, this chicken soup has a touch of jalapeño pepper to spice up frozen vegetables and potatoes.

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)

Instructions

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.

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