HEARTY CHICKEN AND WHITE BEANS SOUP

By charlotteh371

Ingredients

• 2 Tbsp olive oil
• 1 onion, chopped
• 1 medium carrot, grated
• 1 zucchini, chopped
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 L/ 4 cups chicken stock
• 1 can (796 ml/28 oz) diced tomatoes
• 4 skinless boneless chicken thighs, cooked and cut into small pieces, See notes
• 1 can white kidney beans
• 1/2 Tbsp red paprika
• 1/2 Tbsp garlic powder
• 1/2 tsp cayenne pepper
• salt to taste
• 2 cups frozen green peas

Preparation

Step 1

In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally until the onion is translucent for about 2 to 4 minutes. Add the carrot and cook until the vegetables start to caramelize, for about 4 more minutes.
Add the zucchini and red and yellow bell pepper. Stir and saute the vegetables until they start to soften for about 2 to 3 minutes.
Add the chicken stock, diced tomatoes, chicken, beans, red paprika, garlic powder, cayenne pepper and salt. Bring to a boil. Cover and cook for 8 more minutes.
Add the green peas. Bring to a simmer and cook for 1 more minute.
NOTES:
If you don't have ready cooked chicken, cook raw chicken meat in water or chicken broth. It takes about 15 minutes. You can cook it while prepping the veggies.