Creamy Vegetable Soup
4 ounces fat-free process cheese product loaf, cubed
3 1/2 cups fat-free (skim) milk
1/2 teaspoon chili powder
2 cups cooked brown rice
1 bag (1 pound) frozen cauliflower, carrots and asparagus, thawed and drained
Heat cheese and milk in 3-quart saucepan or 4-quart Dutch oven over low heat, stirring frequently, until cheese is melted. Stir in chili powder. Stir in rice and vegetables; cook until hot.
Makes 8 Servings — 1 Serving: Calories 135 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 10mg; Sodium 29mg; Potassium 380mg; Carbohydrate 23g (Dietary Fiber 2g); Protein 8g — % Daily Value: Vitamin A 96%; Vitamin C 10%; Vitamin D 10%; Calcium 20%; Iron 2%; Folic Acid 10% — Diet Exchanges: 1 Starch; 1/2 Lean Meat; 1 Vegetable — Weight Watcher Points – 2 Points – — Source: http://www.bettycrocker.com/