Chicken Cheese Soup

• 4 cups cubed cooked chicken breasts
• 3 12 cups water
• 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 1 (14 1/2 ounce) candiced potatoes, drained
• 1 (16 ounce) package Velveeta cheese, cubed

1. In a Dutch oven combine the chicken meat, water, cream of chicken soup, vegetables, and potatoes.
2. Bring to a boil.
3. Reduce heat; cover and simmer for 8 to 10 minutes or until vegetables are tender.
4. Stir in cheese just until melted.
5. Do not allow to boil.

chicken breasts, water, condensed cream, mixed vegetables, potatoes, velveeta cheese

Taken from www.food.com/recipe/chicken-cheese-soup-390193 (may not work)