Summer Chicken Vegetable Soup

We’ve come across this amazing Summer Chicken Vegetable Soup recipe from JoCooks.com. It is perfect for using leftover chicken with lots of fresh (or tinned) veggies thrown in too!

Ingredients
2 tablespoons olive oil
1 red bell pepper (chopped)
6 spring onions (chopped)
2 cloves garlic (chopped or grated)
2 teaspoons smoked paprika
¼ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
1 can of kidney beans
1 litre chicken stock
380g sweetcorn (frozen, fresh or canned)
420g cooked chicken (chopped/shredded)
380g green beans (chopped, fresh, frozen or canned)
1 small courgette  (chopped)1 bunch of fresh dill (chopped)
juice of 1 lime

Toppings
Monterey Jack cheese (shredded)
Sour cream (or yogurt)

Method

1. Heat the olive oil in a large casserole dish over medium-high heat. Add the bell pepper and cook for 3 to 5 minutes until it begins to soften.
2. Add the white parts of the spring onions (do not discard the green parts), the garlic, paprika, salt, pepper and stir. Cook for another 2 more minutes or until the garlic becomes aromatic and the onion has softened a bit.
3. Add the kidney beans and chicken stock to the pot – adding a little at a time depending on how thick you want the soup. Bring to a boil, then turn down the heat to a medium and cook the beans for about 5 minutes, just until the soup slightly thickens from the beans.
4. Add the sweetcorn, chicken, green beans, and courgette to the pot, stir everything together and cook for another 2 to 3 minutes or until the green beans and courgette are cooked to your liking. At this point, taste for seasoning and adjust as necessary.
5. Stir in the dill, lime juice and the green parts of the spring onions.
6. Serve the soup hot, topped with sour cream or yoghurt and Monterey Jack cheese.

This recipe was from www.jocooks.com/recipes/summer-chicken-vegetable-soup/