4 c. boiling water
4 chicken bouillon cubes
2 (16 oz.) cans stewed tomatoes
1/8 tsp. minced garlic
1 tbsp. minced onion
2 c. Garden Vegetable Mix
1 (7 oz.) can green chili salsa
3/4 lb. grated Monterey Jack cheese

In a large kettle or Dutch oven, combine boiling water, bouillon cubes, tomatoes, garlic and onion. Stir until bouillon cubes are dissolved. Add Garden Vegetable Mix and green chili salsa. Cover and cook over medium-high heat 15 to 20 minutes. Just before serving, add grated cheese and stir until just melted. Makes 6 servings.