Creamy Chicken Soup with Veggies

Creamy Chicken Soup with Veggies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    pound of skinless, boneless chicken breasts, cut into ½ inch cubes

  • ½

    cup chopped onion

  • 2

    tsp. olive oil

  • tsps. minced garlic

  • 2

    T. flour

  • 2

    cans (14½ oz. each) vegetable broth

  • 2

    cans (15½ oz. each) great northern beans, rinsed and drained

  • cups frozen mixed vegetables, thawed

  • 1

    cup frozen chopped broccoli, thawed

  • 1

    can (4 oz.) chopped green chilies

  • ¾

    tsp. Italian seasoning

  • ½

    tsp. ground cumin

  • ¼

    tsp. pepper

  • ½

    cup shredd3ed part-skim mozzarella cheese

Directions

In Dutch oven, sauté chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese. Very Good! From Taste of Home Soups


Nutrition

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