Name: Summer Chicken-Vegetable Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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-ounce 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.

Photograph by Ryan Dausch

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Summer Chicken-Vegetable Soup

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