| | Directions | | 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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| Ingredients | | - |  | 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 |
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