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Summer Chicken Vegetable Soup

Joanna Cismaru, Jo Cooks
  • 30 minutes
  • Serves 8

INGREDIENTS

2 tbsp

olive oil

1

red bell pepper (chopped)

6

green onions (chopped)

2 cloves

garlic (minced)

2 tsp

smoked paprika

1/4 tsp

salt (or to taste)

1/4 tsp

pepper (or to taste)

15 oz

white kidney beans (1 can)

4 cups

chicken broth (no sodium added)

1 cup

corn (frozen, fresh or canned)

3 cups

cooked chicken (chopped, from a rotisserie chicken)

1 cup

green beans (chopped, fresh, frozen or canned)

1

small zucchini (chopped)

1/4 cup

fresh dill (chopped)

juice of 1 lime

Monterey Jack cheese (shredded)

sour cream (or yogurt)