Broccoli Cheese and Chicken Soup

1 Tbs. olive oil 2 carrots, diced 1/2 onion, diced 1 rib celery, diced 1/4 cup allpurpose flour 2 1/2 cups low-sodium chicken broth 2 cups broccoli florets 2 cups shredded rotisserie chicken 2 cups milk 1/2 cup diced roasted red peppers 8 oz. shredded Cheddar cheese 12 oz. Velveeta, cut into 1" cubes

Heat oil in 4-qt. pot over medium-high heat. Add carrots, onion and celery; cook 4-5 minutes or until onion is soft and translucent. Stir in flour; cook 1 minute, stirring often. Whisk in chicken broth. Bring to simmer over medium heat; simmer 5 minutes. Add broccoli; simmer 7-8 minutes or until broccoli is crisp-tender. Stir in chicken, milk and red peppers; cook 5 minutes. Stir in Cheddar cheese and Velveeta; cook, stirring constantly, 5 minutes or until cheese is melted. Serve immediately. Makes 6-8 servings.