Beefy Veggie Cheese Soup

• 42 ounces fat free chicken broth
• 15 12 ounces drained red kidney beans
• 11 ounces drained corn niblets
• 14 12 ounces drained diced tomatoes
• 24 ounces Velveeta reduced fat cheese product
• 12 ounces roast beef
• 10 12 ounces cream of mushroom soup
• 1 cup skim milk
• 1 tablespoon cornstarch

1. Mix chicken broth, beans, corn, and roast beef in pot.
2. Combine cream of mushroom and milk.
3. Add into other mix.
4. Heat mixture on medium heat, stirring occasionally.
5. Once hot, cube up the Velveeta and add to mixture.
6. Stir until Velveeta is melted.
7. Add the cornstarch (mixed in cold water) to thicken soup.
8. Serve and eat.

chicken broth, red kidney beans, corn niblets, tomatoes, velveeta reduced fat cheese, beef, cream of mushroom soup, milk, cornstarch

Taken from www.food.com/recipe/beefy-veggie-cheese-soup-187667 (may not work)