Ingredients
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6 boneless skinless chicken breasts
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32 ounces chicken broth
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1 tablespoon salt
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1/2 tablespoon black pepper
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1 tablespoon italian seasoning
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1 tablespoon instant minced onion
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2 (28 ounce) cans diced tomatoes with juice
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2 (28 ounce) cans water
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2 (15 ounce) cans great northern beans, drained
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10 ounces shredded carrots
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6 medium sliced potatoes, peeled
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1/2 tablespoon salt
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1/4 tablespoon black pepper
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1/2 tablespoon italian seasoning
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1/2 tablespoon instant minced onion
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1/2 tablespoon paprika
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5 ounces fresh spinach, chopped
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8 ounces cream cheese
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8 ounces grated mozzarella cheese
Instructions
- Simmer first 6 ingredients until chicken breasts are tender; remove meat and let cool; drain the solids from the broth and put clear liquid back into the soup pot; chop up chicken into bite size chunks and put back into the broth.
- Add next 10 ingredients to the soup pot and simmer for 45-60 minutes. The potatoes should be fork tender but not mushy.
- Add the fresh spinach and stir; let it wilt into the soup for about 5 minutes.
- Add the cream cheese and the grated mozzarella to the soup pot. Stir frequently until the cheese melts. Be careful that it does not stick to the bottom.
- Ladle into bowls; serve with crusty bread.