Ingredients
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes1/2 cup chopped onion2 teaspoons olive oil1-1/2 teaspoons minced garlic2 tablespoons all-purpose flour2 cans (14-1/2 ounces each) vegetable broth2 cans (15-1/2 ounces each) great northern beans, rinsed and drained1-1/2 cups frozen mixed vegetables, thawed1 cup frozen chopped broccoli, thawed1 can (4 ounces) chopped green chiles3/4 teaspoon Italian seasoning1/2 teaspoon ground cumin1/4 teaspoon pepper1/2 cup shredded part-skim mozzarella cheese
Preparation
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.
Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese.
