Cheese Soup - cooking recipe

Ingredients

3 (15 oz.) cans chicken broth or 6 chicken-flavored bouillon cubes and 45 oz. water
2 bags frozen vegetables (any style; mixed is good)
1 can Ro-Tel tomatoes with green chilies
10 oz. Mexican Velveeta cheese

Preparation

Boil until vegetables are tender. Cut cheese in 10 (1-ounce) slices and add to vegetable mixture until cheese is melted.