One-pot Chicken and Vegetable Soup

One-pot Chicken and Vegetable Soup

INGREDIENTS

  • 2 tbsp unsalted butter
  • 3 strips of scallions (white and green portions chopped + separated)
  • 1 red bell pepper, chopped
  • 2 stalks of celery, chopped
  • 1-2 carrots, chopped
  • 2 large cloves garlic, minced
  • salt and pepper to taste (see notes)
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1 15 oz can cannellini beans, drained/rinsed
  • 1 cup corn kernels (canned or frozen)
  • 2 cups chicken broth
  • 3 cups shredded rotisserie chicken*
  • 1 cup fresh spinach
  • juice of 1 lime
  • extra lime wedges to garnish

INSTRUCTIONS

  1. Grab a dutch oven or a large pot and heat to medium-high.
  2.  Melt your butter until frothy then add the white portion of your scallions (save the green for later), celery, carrot, and bell pepper. Sauté until tender.
  3.  Add corn, garlic, salt and pepper (start with 1/2 tsp, add more to taste later) oregano, and cumin. Stir well and continue to cook for an additional minute.
  4.  Add broth, beans, and corn and bring to a simmer, then add your cooked shredded chicken and scallion greens.
  5.  Cover and simmer for an additional 10 minutes (may simmer longer if you prefer veggies to soften even further) and season with any additional salt + pepper, to taste.
  6.  Uncover, add spinach and lime juice, and stir.
  7.  Once spinach has wilted serve with your choice of toppings. Enjoy some today and squirrel some away for tomorrow – the leftovers ROCK!

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