From: Fall Freezer Meals ~ 2011
3/4 pound of boneless skinless chicken breasts, cut into 1/2 inch cubes
1/2 cup of chopped onion
2 teaspoons olive oil
1.5 teaspoons of minced garlic
2 Tablespoons of all-purpose flour
2 cans of vegetable broth
2 cans great northern beans, rinsed and drained
1.5 cups of frozen mixed vegetables, thawed
1 cup of frozen chopped broccoli, thawed
1 can of chopped green chilies
3/4 teaspoon Italian seasoning
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup of shredded part-skim mozzarella cheese
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 the 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 to 10 minutes or until the vegetables are tender. Garnish with cheese.
3 - Serve the desired amount. Cool remaining soup; transfer to freezer containers. Cover and freeze for up to 3 months.
Miranda's Mix Ups: I didn't use green chilies but everything else was the same. IT was really good!