I tried a new dish on my family last night. It was a hit and definite keeper. Usually when I make a recipe for the first time I follow the recipe closely. I did veer from that a bit as I know my family fairly well. I knew that a whole can of chiles would be too much so I cut the amount in half. Also I had no vegetable broth in my pantry so used fat-free chicken broth. I made some pumpkin-zucchini muffins to accompany the soup and had some leftover shredded zucchini and added that to the soup. Other than that and using Parmesan cheese instead of mozzarella for topping, I followed the recipe as it was written in my magazine, Simple & Delicious. I found it easy to assemble with basic ingredients. It would be a good recipe to use up leftover chicken, vegetables or even white beans.
Recipe and picture taken from December 2008 Simple & Delicious
METHOD: Stovetop - One-Dish
TIME: Prep: 20 min. Cook: 20 min.
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
2 teaspoons olive oil
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: In a Dutch oven, saute 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 8-10 minutes or until vegetables are tender. Garnish with cheese. Yield: 7 cups.
One serving: 1-1/3 cups with 1-1/2 tablespoons cheese
Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 44 mg
Sodium: 1387 mg
Carbohydrate: 41 g
Fiber: 12 g
Protein: 28 g