Broccoli Cheese and Chicken Soup

Don't worry. This soup is not as calorie-laden as it could be, thanks to using mozzarella instead of all cheddar and skim and 2% milk instead of half & half or even heavy cream. In fact, it is about 270 calories for a 1 cup serving! I also feel better using real ingredients rather than processed cheese, as many similar recipes do. As a result, the soup is not as smooth looking as one that uses processed ingredients, but it tastes great and is much healthier, in my opinion.

2 cups chopped onion
1 cup sliced mushrooms
1 garlic clove, minced
3 tbsp butter
1/4 cup flour
4 cups 1% milk (or 2 cups 2% and 2 cups skim as I used)
14 oz (1 3/4 cup) low sodium chicken broth
4 cups small broccoli florets or peeled stem pieces
4 oz (1 cup) cubed mozzarella cheese

4 oz (1 cup) cubed cheddar cheese

3 cups cooked chicken or turkey, cut into 1 inch cubes

1 tsp freshly ground black pepper

3/4 tsp sea salt

1) Spray a dutch oven with cooking spray and heat over medium heat. Add chopped onions, and saute for 2 minutes. Add mushrooms and cook for 3-5 minutes, or until onions and mushrooms are tender. Add garlic.

2) Add butter to the pan, stirring until melted. Sprinkle mixture with flour. Gradually add milk and broth, stirring constantly to keep the mixture smooth. Bring to a boil, then add broccoli. Turn heat to medium-low to maintain a simmer. Stir occasionally, simmering for 10 minutes.

3) Stir in remaining ingredients. Keep over low heat, stirring, until cheese melts.