Chunky Chicken Vegetable Soup

• 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

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.

chicken breasts, onion, olive oil, garlic, flour, vegetable broth, beans, mixed vegetables, broccoli, green chilies, italian seasoning, ground cumin, pepper, mozzarella cheese

Taken from www.tasteofhome.com/recipes/chunky-chicken-vegetable-soup/ (may not work)