| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 orange bell pepper, chopped
- 2 small yellow squash, chopped
- 1 bunch scallions, chopped (white and green parts separated)
- 2 cloves garlic, chopped
- Kosher salt and freshly ground pepper
- 1 15-ounce can white chili beans
- 3 cups shredded rotisserie chicken (skin removed; about 12 ounces)
- 3 ears of corn, kernels cut off
- 1/4 cup chopped fresh basil
- 2 tablespoons fresh lime juice
- Shredded Monterey Jack cheese and sour cream, for topping
Instructions
- Melt the butter in a medium Dutch oven or large saucepan over medium heat. Add the bell pepper and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the yellow squash and scallion whites and cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes.
- Add the garlic, 1/2 teaspoon salt and a few grinds of pepper to the vegetables and stir. Add 2 cups water and the chili beans; bring to a simmer and cook until slightly thickened, about 4 minutes. Add the chicken and corn and simmer until the corn is tender, 2 to 3 minutes. Stir in the basil and lime juice; season with salt and pepper. Top each serving with shredded cheese, sour cream and the scallion greens.
Nutrition Facts
| Calories | 370 |
| Total Fat | 19 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 57 milligrams |
| Sodium | 993 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 8 grams |
| Protein | 23 grams |
| Sugar | 7 grams |
Reviews
My husband loved it, but I did change up a good bit. Each to his/her own! Used black beans instead of white, added a can of fire roasted tomatoes, a tsp of cumin, shredded carrots instead of corn, 1 chopped and seeded jalapeno, 4 cups of homemade chicken stock, and about 3 cups of shredded rot. chicken, also added 2 T of chicken bullion from the jar. It was delicious, even with all the changes for our specific likes!
Delicious and very easy. I served it with grilled cheese and tomato sandwiches. Since I made the soup the day before, I used freeze-dried basil that day. When I served the soup the next day, I added some fresh chopped basil. We had leftover shredded pepper jack and shredded cheddar, so we had a choice of cheese as well as the sour cream. I used 2 cups of chicken broth, but I still needed to add 1 1/2 cups water to get the liquid to solids balance right (I think my chicken produced more meat than usual). Also, the store didn’t have white chili beans, so I used a can of mild mixed chili beans with good results.
Super easy and super delicious! I used lemon instead of lime, personal preference. A+
This was the second time I made this and I absolutely LOVE this soup! This time I added half of a Serrano chili (chopped) with the orange pepper and it added a bit of heat that we love. This is a “summer” soup but I am going to make this at least once every season. It is delicious!!! Thank you!
Very nice! Crisp, refreshing and light in taste. I will definitely make again.
It really is delicious.
Taste great and easy to make. Love all the summer veggies.
This is delicious and even easier if you cut a few corners and use frozen squash and corn. I had cilantro in the house so used it instead of basil. I also used chicken brother rather than water and added a little more cumin. I will NOT relegate this to a summer dish. Summer gets all the fun. Enjoy this year round!
This is so good! Great way to use summer vegetables from the farmer’s market. Took longer than 30 minutes, but worth it!
Delicious! This was a great way to use leftover rotisserie chicken. I made it a few times this summer. We skipped the sour cream and cheese to keep it healthier. Loved the sweetness of the fresh corn and the acidity of the lime juice in this soup, it really helped it stand out.