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Categories:
olive oil onion red peppers green pepper carrots garlic rotisserie chicken stock chicken bouillon granules cannellini beans salsa verde salt pepper bay leaf
Viewed: 5 - Published at: 7 years agoIngredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium red peppers, chopped
- 1 medium green pepper, chopped
- 8 ounces shoestring carrots (1 bag preshredded carrots)
- 3 garlic cloves, sliced
- 1 rotisserie-cooked chicken, plain flavor, pulled off the bone (most are 5 lbs)
- 1 (32 ounce) box chicken stock, low sodium & fat free
- 2 tablespoons chicken bouillon granules
- 2 (15 ounce) cans cannellini beans, drained & rinsed
- 0.5 (8 ounce) can salsa verde
- salt
- pepper
- 1 bay leaf
Method
- in a soup pot over medium high head put in the olive oil and cook the onions, peppers & carrots; stir frequently and cook until they're al dente.
- add the garlic and cook another 3-4 minutes (don't let the garlic brown).
- turn the heat down to medium low and add the chicken, chicken stock, bouillon granules, beans and salsa verde.
- add water for a thinner consistency, if desired.
- salt & pepper to taste.
- simmer for an hour and then float the bay leaf on top.
- simmer another half hour, remove the bay leaf and serve.
