Chicken & Potato Florentine Soup

I had made plans with a friend a while ago to come over and help me cook dinner. We debated for days as to what to make then finally decided on soup. It was going to be a gloomy day, as usual, so we decided on a heartier soup: chicken and potato Florentine; something neither of us had ever made let alone tried. The soup turned out amazing and we ended up with enough leftovers to feed us for a few more days. 

Chicken & Potato Florentine Soup

• 3 boneless skinless chicken breasts
• 2 (14.5 oz.) cans low-sodium chicken broth
• 3 tsp. Italian seasoning
• 1 1/2 tbsp. onion powder
• 2 tsp. paprika
• 1/2 tsp. salt
• Ground pepper to taste
• 2 (14.5 oz.) cans petite diced tomatoes
• 4 medium carrots, finely diced
• 6 red potatoes, diced (skins on)
• 2 cups water
• 3 cups fresh spinach, chopped
• 1 (8 oz.) package 1/3 less fat cream cheese
• 1 1/2 cups grated mozzarella cheese

In a large pot or Dutch oven, add all ingredients except spinach, cream cheese, and mozzarella cheese. Simmer over medium heat until chicken breasts are cooked through (about 20 minutes). Remove chicken from pot and shred using two forks. Once shredded, add the chicken back into the pot. Continue to simmer for another 20-30 minutes or until potatoes are cooked through. Once potatoes are cooked through, add chopped spinach and cook for 5 minutes. Stir in the cream cheese until completely melted then add the mozzarella cheese and stir to combine. 

Recipe adapted from: Eat Cake for Dinner