Ingredients
- 3 boneless skinless chicken breasts
- 2 cans (14.5 ounces each) low-sodium chicken broth
- 3 teaspoons dry Italian seasoning, divided
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons paprika, divided
- 1/2 teaspoon salt (to taste)
- Freshly ground black pepper, to taste
- 2 cans (14.5 ounces each) diced tomatoes (with juice)
- 3 medium carrots (finely diced)
- 6 potatoes, unpeeled, diced
- 2 cups water
- 1 can (15 ounce) white beans (drained)
- 4 cups fresh spinach (chopped)
- 8 ounces cream cheese
- 1 1/2 to 2 shredded mozzarella cheese
How to Make
-
Step 1: Add chicken breasts, chicken broth, 2 teaspoons Italian seasoning, onion powder, garlic powder, 1 teaspoon paprika, salt, pepper, diced tomatoes with juice, carrots, potatoes and water to a large saucepan over medium heat. Simmer until the chicken is cooked through and the veggies are tender. Remove chicken breasts, shred and add back to the pot.
-
Step 2: Add the beans and heat on low for 30 minutes. Add the fresh chopped spinach and cook for 5 more minutes. If soup is too thick for your liking, add a little extra water (I prefer mine super thick and chunky). Taste and add the remaining 1 teaspoon Italian seasoning, 1 teaspoon paprika, if needed. Season with pepper.
-
Step 3: Stir in the cream cheese until completely combined.
-
Step 4: Mix in the grated Mozzarella and stir until combined.
-
Step 5: Serve with crusty bread.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.