Ingredients
The following ingredients have 4 Servings
- 4 tablespoons butter
- 2 cups diced yellow onions
- 1 medium red bell pepper, diced
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 can (14 oz) Progresso™ artichoke hearts, drained and chopped
- 4 cloves garlic, finely chopped
- 1/4 cup Gold Medal™ all-purpose flour
- 1 carton (32 oz) Progresso™ chicken broth
- 2 cups chopped cooked chicken
- 1 package (8 oz) cream cheese, cubed and softened
- 1 cup shredded Parmesan cheese
- 1/4 cup heavy whipping cream
- 1 package (5 oz) fresh baby spinach leaves
Instruction
- In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, bell pepper, salt and pepper flakes; cook 7 to 9 minutes or until onions are tender. Stir in artichoke hearts and garlic. Stir in flour; cook and stir 1 minute.
- Stir in broth and chicken; heat to boiling over high heat. Cook and stir 1 minute. Remove from heat. Stir in cheeses and whipping cream until cheese melts and soup is smooth. Stir in spinach until wilted.
