Summer Chicken-Vegetable Soup
This soup really is delicious. Dovetailing Tip: Use the shredded chicken from day 2 for today’s soup.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 358
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 358
2 tablespoons unsalted butter
1 orange bell pepper, chopped
2 small yellow squash, chopped
1 bunch scallions, chopped (white and green parts separated)
2 cloves garlic, chopped
kosher salt and freshly ground pepper
1-15 ounces can white chili beans
3 cups shredded rotisserie chicken (skin removed; about 12 ounces)
3 ears of corn, kernels cut off
1/4 cup chopped fresh basil
2 tablespoons fresh lime juice
shredded monterey jack cheese and sour cream, for topping
Directions:
Melt the butter in a medium Dutch oven or large saucepan over medium heat. Add the bell pepper and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the yellow squash and scallion whites and cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes.
Add the garlic, 1/2 teaspoon salt and a few grinds of pepper to the vegetables and stir. Add 2 cups water and the chili beans; bring to a simmer and cook until slightly thickened, about 4 minutes. Add the chicken and corn and simmer until the corn is tender, 2 to 3 minutes. Stir in the basil and lime juice; season with salt and pepper. Top each serving with shredded cheese, sour cream and the scallion greens.
Source: foodnetwork.com
Add the garlic, 1/2 teaspoon salt and a few grinds of pepper to the vegetables and stir. Add 2 cups water and the chili beans; bring to a simmer and cook until slightly thickened, about 4 minutes. Add the chicken and corn and simmer until the corn is tender, 2 to 3 minutes. Stir in the basil and lime juice; season with salt and pepper. Top each serving with shredded cheese, sour cream and the scallion greens.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
