Summer Chicken-Vegetable Soup

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.