Cheesy Chicken-Vegetable Chowder

 

1

tablespoon butter or margarine

1

medium onion, chopped (1/2 cup)

2

cups Green Giant® Frozen Mixed Vegetables

2

cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)

2

cups cubed cooked chicken

1

(14-oz.) can chicken broth

6

oz. mild Mexican pasteurized prepared cheese product with jalapeño peppers (from 16-oz. pkg.), cubed (1 1/4 cups)

• 1 Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently.
• 2 Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes and vegetables are tender.
• 3 Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.