Step 1

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.

Step 2

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.