CHUNKY CHICKEN VEGETABLE SOUP

Chunky Chicken Vegetable Soup image

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

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7 cups.

Number Of Ingredients 14

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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 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

Steps:

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., Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese.

Nutrition Facts : Calories 332 calories, Fat 6g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 1387mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 12g fiber), Protein 28g protein.

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