Posted on January 18, 2019 at 1:27 PM by IWLS Dietitians
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