Thanks to frozen mixed veggies and a head start with broth, this creamy, cheesy chicken and veggie soup takes only 25 minutes to make, start to finish.
What You Need
Original recipe yields 6 servings
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. flour
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups milk
2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
1/4 tsp. hot pepper sauce
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
Add To Shopping List
Let's Make It
Cook and stir chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Stir in flour; cook and stir 1 min.
Add broth, milk, vegetables and pepper sauce; stir. Bring just to boil on medium heat, stirring frequently.
Remove from heat. Add cheese; stir until melted.
Serve with whole grain bread.
Keep a close eye on the soup once the milk has been added. If the milk reaches a full boil, it can curdle. To prevent the soup from curdling, be sure to cook the soup on medium heat as directed in recipe.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.