CREAMY BROCCOLI AND CHICKEN SOUP

Yield: 10-12 Servings
2 Tbs butter
1 large bunch broccoli, chopped
or 2 boxes frozen chopped broccoli
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
3 cups cream
1 can broccoli cheese soup
1 tsp salt
1/8 tsp. white pepper
1-2 Tbs fresh chopped oregano or ½ tsp. dried oregano
2 C cooked, diced chicken or turkey (or 2 cans chicken)
½ cup cheddar cheese
½ cup Parmesan cheese (fresh grated)
Sauté broccoli, onion and garlic in butter (If using frozen broccoli, sauté onion and garlic first until tender; then add thawed broccoli). Add chicken broth and cook until broccoli is crisp/tender. Puree half of mixture in blender. Return to pot. Stir in remaining ingredients and cook until hot and thickened (about 15 minutes). Garnish with additional cheese, if desired.

Time for a Fiesta Soup

 

1/4 cup KRAFT Zesty Italian Dressing

3/4 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 onion, chopped

1 cup  (1/2 of 14-1/2-oz. can) stewed tomatoes, undrained

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

1-1/4 cups  water

1 can (8-1/2 oz.) peas and diced carrots, drained

1 tsp.  chili powder

1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

HEAT dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.
ADD tomatoes, broth, water, peas and carrots and chili powder; stir. Bring to boil. Reduce heat to medium; simmer 8 min. or until chicken is cooked through and onions are tender. Meanwhile, preheat broiler.
LADLE soup into four ovenproof serving bowls; top with cheese. Broil, 6 inches from heat source, 2 to 3 min. or until cheese is melted.