INGREDIENTS:
- 1 lb chicken breast, cut in cubes
- 1 crown broccoli, chopped
- 1 cup carrots, diced
- 1 small onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, pressed or minced
- 2 cups chicken or vegetable broth
- 6 oz fat-free evaporated milk
- ½ cup unsweetened unflavored almond milk
- ¼ tsp each salt and pepper
- 4 oz 2% cheddar cheese, shredded
INSTRUCTIONS:
1. Heat a large Dutch oven to medium-high heat and spray with cooking spray. Add chicken cubes and cook about 1 minute.
2. Add onion and garlic and cook 2 minutes, stirring on occasion. Add carrots, celery, broccoli, and chicken broth. Turn to low and cover to cook about 5 minutes.
3. Add 6 oz fat-free evaporated milk and unsweetened/unflavored almond milk. Stir well. Cover and let cook another 5 minutes.
4. Shred cheese and add to the pot. Stir well until melted. Season with salt & pepper and serve.
Yields: 4 servings
foodcoach.me
This recipe originally appeared on iowaweightloss.com
