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One-Pot Chicken and Vegetable Soup

Jenn | Peas and Crayons
  • 35 minutes
  • Serves 4 to 5

INGREDIENTS

3 cups

Rotisserie chicken

1

Basil, fresh

1 15 ounce can

Cannellini beans

1

Carrots

2

stalks Celery

1 cup

Corn, canned or frozen kernels

2

large cloves Garlic

1

Lime, juice of

1

Lime, wedges

1/4 tsp

Oregano, dried

1

Red bell pepper

3

strips Scallions

1 cup

Spinach, fresh

2 cups

Chicken broth

1

Salt and pepper

1/2 tsp

Cumin, ground

1

Corn chips

2 tbsp

Butter, unsalted

1

Monterey jack or pepper jack cheese, grated

1

dollop Sour cream, fresh