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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 ½ cup shredded reduced-fat Cheddar cheese 6 tablespoons reduced-fat sour cream

Nutrition Info

167.2 calories carbohydrate: 16.3 g cholesterol: 11.5 mg fat: 8.7 g fiber: 2.9 g protein: 7.1 g saturatedFat: 2.5 g servingSize: - sodium: 790.8 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

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.

6 servings

This is an easy weeknight dinner. I came up for it because I wanted a lighter version of the classic comfort soup.