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Chunky Chicken Vegetable Soup

Total Time

Prep: 20 min. Cook: 20 min.

Makes

7 cups

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 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.

Can you freeze Chunky Chicken Vegetable Soup?

Cool and transfer to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Garnish with cheese.

Nutrition Facts

1-1/3 cups: 332 calories, 6g fat (2g saturated fat), 44mg cholesterol, 1387mg sodium, 41g carbohydrate (5g sugars, 12g fiber), 28g protein.

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