White Bean Chicken Chili Soup
Servings: 4 to 6
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion chopped
- 3 to 4 garlic cloves minced
- ½ large zucchini diced
- 1 red bell pepper diced
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 tablespoons chili powder
- salt and pepper
- 1 15 ounce cannellini beans, rinsed and drained
- 1 15 ounce garbanzo beans, rinsed and drained
- 1 bunch Swiss chard stems removed and leaves chopped
- 1 to 2 cups fresh spinach
- 1½ cups frozen corn
- 5 cups low-sodium chicken stock + more if needed
- 2 to 3 cups rotisserie chicken shredded, no skin
- ½ teaspoon crushed red pepper flakes; optional
- chopped fresh flat leaf parsley
Instructions
- Using a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until translucent, for about 4 to 5 minutes. Add the garlic and cook for 30 seconds. Add the diced zucchini and the bell peppers and season with the cumin, oregano, chili powder, and season with salt and pepper. Cook, stirring frequently, for about 4 to 5 minutes.
- Add the beans, Swiss chard, spinach, corn, and chicken stock. If you want a more "soupy" soup with more liquid, add in another cup of chicken stock, otherwise, 5 cups works great.
- Bring the mixture to a boil and then turn the heat down low to a simmer for about 20 to 30 minutes. Add in the shredded rotisserie chicken and red pepper flakes (if using) and let simmer for another 5 to 10 minutes. Season with more salt and pepper, to taste. Garnish with chopped parsley and serve. Enjoy!