Emily’s Broccoli Cheese Soup

Ingredients

• 2 cups low-sodium chicken stock
• 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as Campbell’s Healthy Request)
• 2 tablespoons cornstarch
• 1 tablespoon Montreal steak seasoning
• 1 teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 2 tablespoons canola oil
• 1 large head broccoli, cut into bite-size pieces
• 1 cup grated carrots
• 1 small onion, finely diced
• 1/2 cup shredded reduced-fat Cheddar cheese
• 6 tablespoons reduced-fat sour cream

Directions

Combine chicken stock, chicken soup, cornstarch, steak seasoning, black pepper, Italian seasoning, and garlic powder together in a slow cooker set.

Heat canola oil in a skillet over medium-high heat. Cook and stir broccoli, carrots, and onion in hot oil until onion is translucent, about 5 minutes. Transfer broccoli mixture to slow cooker.

Cook on Low for 3 to 4 hours; add Cheddar cheese and stir until melted. Ladle soup into bowls and top each portion with a dollop of sour cream.