Southwest Broccoli Cheese Soup

4 cups water

4 reduced sodium chicken bouillon cubes or vegetable bouillon cubes

4 cups fresh broccoli flourets

3 cups frozen Southern-style hash brown potatoes

1 c. chopped carrots

1 c. chopped celery

1/2 tsp salt

1/2 tsp pepper

3 tbs. all-purpose flour

2 c. fat-free milk

6 ounces (about 3/4 c.) reduced fat processed cheese, cubed

1 c. chunky salsa

Optional:

Cubed chicken

1 c. corn

In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper.  (I often add more chicken broth until the vegetables are covered.)  Bring to a boil.  Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender.

Combine flour and milk until smooth; gradually stir into the soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat to low.  Add cheese; cook and stir until cheese is melted.  Add salsa (and chicken if desired); cook and stir until heated through.

Nutritional Information:  6 servings (1 c.)  143 calories; 2g fat; 1g saturated fat; 9mg cholesterol;  856 mg sodium; 22g carbohydrates; 4g fiber; 8g protein