Chicken, bean and vegetable soup
Makes 6, 2-cup servings
1 T. olive oil or canola oil
1 yellow onion, diced
2 carrots, diced
2 celery ribs, diced
1 zucchini, in bite-sized quarters
1 yellow squash, in bite-sized quarters
1 bunch of dark leafy greens, such as kale or collards, stems removed and leaves chopped
1 T. chili powder
2 tsp. cumin
¼ tsp cinnamon
1 chopped chipotle pepper, less or more to taste (optional)
1 T. of vinegar or lemon juice
½ to 1 tsp. black pepper
1 to 2 tsp salt
1 14.5oz can no-salt added diced tomatoes, with juice
2 cups beans (we used canned white beans, drained and rinsed)
2 cups shredded chicken or other leftover meat
Leftover juice from roasting chicken with solid fat removed or 1 chicken or vegetable bouillon cube.
Heat soup pot on medium heat. Add oil. Add onion, carrots and celery. Cover and cook 10 to 15 minutes, stirring occasionally, until onion is translucent. Reduce heat if mixture sticks to the pan. Add chopped zucchini, yellow squash and dark greens. Cook until greens are wilted, stirring occasionally.
Add chili powder, cumin, cinnamon, optional chipotle pepper, vinegar or lemon juice, black pepper and salt. Stir to coat vegetables, and cook for 2-5 minutes. Stir in tomatoes, beans and chicken.
Bring 6 cups of water to a boil and pour over vegetable, chicken and bean mixture. Stir in reserved chicken drippings or bouillon cube. Simmer for 15 to 30 minutes. Wait 5 minutes before serving. Season with salt and pepper to taste.
Optional garnishes include yogurt or cottage cheese, lime, grated cheddar cheese, chopped cilantro and green onions, or a handful or tortilla chips -9 to 14 chips.