Chunky Chicken Soup 2 Recipe

  • 3/4 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
  • 2 teaspoons olive oil
  • 2 cans each chicken broth (14 1/2 oz cans)
  • 1 1/2 cups frozen mixed vegetables, thawed
  • 1 cup frozen chopped broccoli, thawed
  • 3/4 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 1 1/2 teaspoons minced garlic
  • 2 tablespoons all-purpose flour
  • 2 cans each great northern beans, drained and rinsed (15 1/2 ounce cans)
  • 1 can chopped green chilies (4 ounce can)
  • 1/2 teaspoon ground cumin
  • 1/2 cup Shredded Part-Skim Mozzarella Cheese
In a Dutch oven, sauté the chicken, onion, and garlic in oil until chicken juices run clear. Stir in flour until blended, gradually add broth. Bring to a boil; cook and stir for 2 minutes.

Reduce heat; stir in the beans, vegetables*, and seasonings. Cook, stirring occasionally, for 8 to 10 minutes, then simmer for 30 minutes. Garnish with cheese.

Yield: 7 cups

*Can substitute 1 1/2 cups of your favorite cooked vegetables.

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