Step 1

Cut raw chicken into cubes and season with salt and pepper. Either brown in a little olive oil, in a Dutch oven, or set aside raw.

Step 2

To Dutch oven add broth, granulated onion & garlic, corn and crushed red pepper; bring to a boil. *If you browned the chicken stir well to get the browned bits and drippings incorporated into the broth. Add chicken then reduce heat to low and simmer for about 5 minutes.

Step 3

Add diced tomatoes, V-8, beans to broth, stir and bring back to a simmer for 15 minutes.

Step 4

Stir in baby spinach and basil. Continue cooking soup until spinach is wilted and chicken is cooked through, about 2 minutes longer. Taste and add salt & pepper as needed.

Step 5

Ladle into bowls and top with Parm. Enjoy!

Step 6

*TIP: For a richer flavor pan sear the chicken breasts before or after cutting into cubes. Brown on both sides in a 1 T butter and 1 T olive oil. When browned remove from pot and set aside.*Options: Use Turkey or Sweet Italian sausage instead of Chicken