Chicken Cheese Soup

CHICKEN CHEESE SOUP

4 cups cubed cooked chicken breast
3 1/2 cups water
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
1 package (16 oz.) frozen mixed vegetables, thawed
1 can (14 1/2 oz.) diced potatoes, drained
1 package (16 oz.) process cheese (Velveeta), cubed

In a Dutch oven, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil). Makes 7 servings.