Summer Chicken-Vegetable Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 370
- Total Fat
- 19 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 57 milligrams
- Sodium
- 993 milligrams
- Carbohydrates
- 40 grams
- Dietary Fiber
- 8 grams
- Protein
- 23 grams
- Sugar
- 7 grams
- Total: 30 min
- Active: 30 min
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.