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Chunky Chicken Vegetable Soup

 Chunky Chicken Vegetable Soup
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
5 ServingsPrep: 20 min. Cook: 20 min.

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

  • 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

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Chunky Chicken Vegetable Soup (continued)

Directions (continued)

  • tender. Garnish with cheese. Yield: 7 cups.
Nutritional Facts: 1-1/3 cups with 1-1/2 tablespoons cheese equals 332 calories, 6 g fat (2 g saturated fat), 44 mg cholesterol, 1,387 mg sodium, 41 g carbohydrate, 12 g fiber, 28 g protein.