1 (16-ounce) package frozen broccoli, corn, and red peppers
3 cups frozen potatoes O'Brien with onions and peppers
1 (14 1/4-ounce) can fat-free, reduced-sodium chicken broth or vegetable broth
1 cup fat-free half-and-half or fat-free evaporated milk
1/2 (8-ounce) loaf reduced-fat process cheese spread, cubed
1/4 teaspoon pepper
How to Make It
Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until vegetables are tender. Stir in half-and-half and cheese; continue stirring until cheese melts and soup is thoroughly heated. Stir in pepper, and serve immediately.