INGREDIENTS
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1 cup reduced sodium chicken broth
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3 medium chicken breasts
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32 ounces reduced sodium chicken broth
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8 ounces low-fat cream cheese, softened
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1 pound tortellini, dry or fresh
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8 cups broccoli florets
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4 tablespoons chipotle sauce (If the can has whole chipotle peppers, use the sauce from it)
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2 teaspoons ground cumin
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper