Cheddar Chicken 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 and corn)
• 1 cup KRAFT Shredded Cheddar Cheese

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

boneless skinless chicken breasts, flour, chicken broth, milk, carrots, cheddar cheese

Taken from www.kraftrecipes.com/recipes/cheddar-chicken-soup-66134.aspx (may not work)