Shrimp-Chili Bisque

2 10 3/4-ounce cans cream of shrimp soup, undiluted
3 cups of milk
1/2 16-ounce loaf mild Mexican-style process cheese spread, cubed
1 14-ounce can artichoke hearts, drained and chopped
1/4 teaspoon seasoned salt
1/4 teaspoon ground white pepper
1/2 teaspoon Beau Monde seasoning (optional)
1 5-ounce package frozen cooked small shrimp
Garnishes: sweet red pepper slices, fresh parsley sprigs

Combine first 7 ingredients in a Dutch oven; cook over low heat, stirring often, until cheese melts and mixture is hot.

Add shrimp: cook, stirring often, 1 minute or until thoroughly heated. Spoon into serving bowls and garnish is desired. Yield: 2 quarts

Note: Bisque may be prepared a day ahead, except for adding shrimp. Reheat bisque over low heat, stirring often. Stir in shrimp as directed above.