Ingredients
3 tablespoons butter, melted1/4 teaspoon garlic powder1/4 teaspoon pepper4 cups cubed French breadSOUP:1 small onion, diced1 celery rib, diced1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon pepper3 cans (14-1/2 ounces each) reduced-sodium chicken broth1/3 cup all-purpose flour1/3 cup water1/4 cup white wine or additional reduced-sodium chicken broth8 ounces reduced-fat cream cheese, cubed1-1/2 cups Swiss cheese, shredded1/2 cup shredded cheddar cheese1/2 pound diced rotisserie chicken1/2 pound diced deli ham
Preparation
For croutons, preheat oven to 375°. In a large bowl, mix melted butter, garlic powder and pepper. Add bread cubes; toss to coat. Transfer croutons to a 15x10x1-in. baking pan; bake, stirring every 5 minutes, until golden brown, 15-20 minutes. Cool in pan on a wire rack.
Meanwhile, in a 4- or 5-qt. slow cooker, combine the first 5 soup ingredients; pour in broth. Cook, covered, on low about 2 hours or until vegetables are tender.
Increase slow-cooker heat setting to high. Mix flour and water until smooth; whisk flour mixture into broth. Cook until thickened, 30-40 minutes. Stir in wine. Whisk in cheeses until melted. Add chicken and ham; heat through. Serve with croutons.
