Emily's Broccoli Cheese Soup

• 2 cups low-sodium chicken stock
• 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's Healthy Request)
• 2 tablespoons cornstarch
• 1 tablespoon Montreal steak seasoning
• 1 teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 2 tablespoons canola oil
• 1 large head broccoli, cut into bite-size pieces
• 1 cup grated carrots
• 1 small onion, finely diced
• 1/2 cup shredded reduced-fat Cheddar cheese
• 6 tablespoons reduced-fat sour cream

1. Combine chicken stock, chicken soup, cornstarch, steak seasoning, black pepper, Italian seasoning, and garlic powder together in a slow cooker set.
2. Heat canola oil in a skillet over medium-high heat.
3. Cook and stir broccoli, carrots, and onion in hot oil until onion is translucent, about 5 minutes.
4. Transfer broccoli mixture to slow cooker.
5. Cook on Low for 3 to 4 hours; add Cheddar cheese and stir until melted.
6. Ladle soup into bowls and top each portion with a dollop of sour cream.

chicken, cream of chicken soup, cornstarch, montreal steak seasoning, freshly ground black pepper, italian seasoning, garlic, canola oil, head broccoli, carrots, onion, cheddar cheese, sour cream

Taken from allrecipes.com/recipe/emilys-broccoli-cheese-soup/ (may not work)