|1 WW Point + per 1 cup serving|
WW Spicy Broccoli Cheese Soup
2 bags of frozen broccoli florets or fresh broccoli cooked until bright green and tender crisp. (I love using fresh broccoli)
6 cups of chicken broth (3 cans, or equivalent made with chicken stock base and water
10 oz. reduced fat 2% Velveeta cheese cubed
1 can Rotel tomatoes with green chilies
Directions: If using fresh broccoli, rinse drain and cut into florets. Cook with a little water until bright green and fork tender. Drain and set aside. Add chicken broth or 6 cups of water with 2 TBS. of chicken base in a pot and bring to a boil. If using frozen broccoli put the broccoli in pot with broth and simmer until tender. If using fresh par cooked broccoli wait until everything else is in to add it to the pot. Add can of Rotel tomatoes and stir. Add cubed cheese and stir until melted. Add fresh par cooked broccoli and continue cooking for about 5 min. Enjoy!
Make 6 cups of chicken broth or pour cans into pan
and heat to a simmer
Add 1 can Rotel tomatoes with green chilies
Cube and add 10 oz. of reduced fat 2% Velveeta cheese
Stir cheese until melted
I used fresh broccoli so I added it at the end and only cooked it a little longer because I had already par cooked it.
If using frozen broccoli, add after the broth and cook for 6 to 10 minutes
until tender and continue with recipe after that.