Chili Chicken and Vegetable Soup

By ErinLayton

This is like chicken vegetable soup with a little kick!

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 tablespoon chili powder
• 10 oz. fresh, trimmed green beans
• One 32 oz. container (4 cups) chicken broth
• 1 teaspoon green Tobasco sauce (optional)
• 2 baking potatoes, peeled and chopped
• One 16 oz. bag frozen corn kernels
• 2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
• Sour cream, for serving, if desired

Preparation

Step 1

1. In a large saucepan, melt the butter and olive oil over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the green beans and chicken broth and bring to a boil; lower the heat and simmer 10 minutes. Add Tobasco and potatoes; simmer for 10 minutes more.
2. Stir in the corn and chicken and cook until heated through. Taste to see if additional salt is needed. Garnish with a dollop of sour cream, if desired!