Light Cheesy Veggie Soup

I found this recipe online and its cooking now

NOTE: I used 2 12oz bags of veggies, 1 can mild rotel, one can original AND added 1 can of water. I think I used just a bit more cheese than it called for. Mine came out with a good bit of broth and a bit spicy. I liked it a lot - not too heavy or cheesy and lots of chunky veggies.

1 large bag california style vegetables (carrots, cauliflower & broccoli) (
3 cups fat free chicken broth
2 cans Ro-tel tomatoes w/green chili's (use Mild if you like)
5 ounces Velveeta 2% Cheese (loaf type)

Bring first three ingredients to a boil, reduce heat and let simmer for 40 minutes. Stir in cheese until melted. Serve hot.

*I wish I knew how big a "large bag" is since my store had more medium sized bags. So I used two bags but added a can of water since it seemed too thick.

They claim this is 1pt per cup but I can't confirm that. Really its just the cheese that has any meaningful calories so I can believe it.