14 ounce baby potato and vegetable blend frozen (such as Birds Eye)
1.5 cups baby spinach fresh coarsely chopped
0.5 teaspoon pepper black freshly ground
1 cup carrots frozen sliced
8 ounce prechopped celery refrigerated
2.5 cups chicken breast diced cooked
0.5 teaspoon curry powder
12 ounce evaporated milk fat-free canned
0.5 teaspoon penzey's southwest seasoning dried italian
1 teaspoon bottled roasted garlic minced
0.3 teaspoon salt
32 ounce carton fat-free
Equipment
bowl
plastic wrap
microwave
dutch oven
Directions
Bring first 4 ingredients to a boil in a covered large Dutch oven.
While broth mixture comes to a boil, place potato-vegetable blend in a microwave-safe bowl. Cover with heavy-duty plastic wrap; vent. Microwave at HIGH 5 minutes. While frozen vegetables cook, add garlic and next 4 ingredients to broth mixture; cover and continue to cook.
Using kitchen shears, snip cooked potato-vegetable blend into bite-sized pieces. Stir potato-vegetable blend, spinach, and milk into broth mixture. Cover and cook over high heat 5 minutes or until carrot is tender.
Sprinkle with additional black pepper before serving, if desired.
