This hearty soup comes together in less than 30 minutes and is a warm welcome on a cool fall night!
Course
Soup
Cuisine
American
Keyword
Spicy Chicken and Bean Soup
Prep Time5minutes
Cook Time20minutes
Total Time25minutes
AuthorRuth Soukup
Ingredients
2 10oz.cans Rotel original
1container chicken stock
2 16oz.cans white beansdrained
1 1/2cupsfrozen corn
3-4carrotspeeled and diced
2small salad peppersdiced
2cupspulled chicken from rotisserie
1small oniondiced
salt & pepper
2Tablespoonsbutter
Instructions
Clean carrots and peppers then chop and set aside.
Then dice onion and set aside.
Add 2 tablespoon of butter to pot then add vegetables and select saute. Saute for 5-7 minutes.
Once time is up, then place shredded chicken in pot along with the beans, Rotel, stock and corn. Stir and then place lid back on and set for 7 minutes on Soup setting.
Once time is up, do a quick release of steam and then ladle soup into bowls. Serve with a side of corn bread and enjoy!