Creamy Chicken Soup with Veggies

By á-8066

Ingredients

• 3/4 pound of skinless, boneless chicken breasts, cut into 1/2 inch cubes
• 1/2 cup chopped onion
• 2 tsp. olive oil
• 1 1/2 tsps. minced garlic
• 2 T. flour
• 2 cans (14 1/2 oz. each) vegetable broth
• 2 cans (15 1/2 oz. each) great northern beans, rinsed and drained
• 1 1/2 cups frozen mixed vegetables, thawed
• 1 cup frozen chopped broccoli, thawed
• 1 can (4 oz.) chopped green chilies
• 3/4 tsp. Italian seasoning
• 1/2 tsp. ground cumin
• 1/4 tsp. pepper
• 1/2 cup shredd3ed part-skim mozzarella cheese

Details

Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

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