Easy Chicken Cheese Soup

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Easy Chicken Cheese Soup

4 chicken breasts

2 chicken bouillon cubes

1 c chopped carrot

1 c chopped onion

1 c chopped green bell pepper

garlic powder, salt and pepper to taste

1/2 c uncooked rice

16 oz Mexican style Velveeta cheese, chopped

Rinse chicken and pat dry. Cook in enough water to cover in saucepan until tender. Remove and chop chicken, reserving broth. Add bouillon, vegetables and seasonings to broth. Simmer for 20 mintues. Add rice and chicken. Simmer for 20 minutes or until rice is tender. Stir in cheese until melted. Serves 8.