Chicken & Cheddar-Monterey Jack Cheese Soup

• 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 Tbsp. flour
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 2 cups milk
• 2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
• 1/2 tsp. dried thyme leaves
• 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses

1. Cook and stir chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min.
2. or until done.
3. Stir in flour; cook and stir 1 min.
4. Add broth, milk, vegetables and thyme; stir.
5. Bring just to boil on medium heat, stirring frequently.
6. Remove from heat.
7. Add cheese; stir until melted.

boneless skinless chicken breasts, flour, chicken broth, milk, carrots, thyme, cheeses

Taken from www.kraftrecipes.com/recipes/chicken-cheddar-monterey-jack-cheese-soup-156998.aspx (may not work)