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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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With lots of beans, chicken and tons of veggies, this quick soup is a filling family-pleaser, and it tastes like it's been cooking all day! Simple and Delicious Test Kitchen Ingredients:
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes |
1/2 cup chopped onion |
2 teaspoons olive oil |
1-1/2 teaspoons minced garlic |
2 tablespoons king arthur unbleached all-purpose flour |
2 cans (14-1/2 ounces each) vegetable broth |
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained |
1-1/2 cups frozen mixed vegetables, thawed |
1 cup frozen chopped broccoli, thawed |
1 can (4 ounces) chopped green chilies |
3/4 teaspoon italian seasoning |
1/2 teaspoon ground cumin |
1/4 teaspoon pepper |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. In a Dutch oven, saute 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.
2. Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese. Yield: 7 cups.
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