Easy Cheesy Vegetable Soup

 

4

oz reduced-fat prepared cheese product (from 16-oz loaf), cubed

3 1/2

cups fat-free (skim) milk

1/2

teaspoon chili powder

2

cups cooked brown or white rice

1

bag (1 lb) frozen cauliflower, carrots and snow pea pods (or other combination), thawed, drained

• 1 In 3-quart saucepan, heat cheese and milk over low heat, stirring occasionally, until cheese is melted.
• 2 Stir in chili powder. Stir in rice and vegetables; cook until hot.