Spinach Artichoke Soup - cooking recipe

Ingredients

1 (32 ounce) container chicken broth
1 1/2 cups shredded cooked chicken
1/2 cup chopped onion
2 large cloves garlic, chopped
1 (10 ounce) package frozen chopped spinach, thawed
1/2 (14 ounce) can quartered artichoke hearts, drained and chopped
1/2 (8 ounce) package reduced-fat cream cheese (Neufchatel)

Preparation

Combine chicken broth, chicken, onion, and garlic in a large pot over medium heat. Bring to a boil; reduce heat and simmer until onion is tender, about 10 minutes.
Stir spinach and artichoke hearts into the pot. Bring broth back to a simmer. Drop in cream cheese in large spoonfuls, stirring continuously until melted, about 5 minutes.