WHITE CHILI W/ROTISSERIE CHICKEN

White Chili W/Rotisserie Chicken image

Provided by finicky eater

Categories Chicken

Time 2h4m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 large onion, chopped
2 medium red peppers, chopped
1 medium green pepper, chopped
8 ounces shoestring carrots (1 bag preshredded carrots)
3 garlic cloves, sliced
1 rotisserie-cooked chicken, plain flavor, pulled off the bone (most are 5 lbs)
1 (32 ounce) box chicken stock, low sodium & fat free
2 tablespoons chicken bouillon granules
2 (15 ounce) cans cannellini beans, drained & rinsed
0.5 (8 ounce) can salsa verde
salt
pepper
1 bay leaf

Steps:

in a soup pot over medium high head put in the olive oil and cook the onions, peppers & carrots; stir frequently and cook until they're al dente.
add the garlic and cook another 3-4 minutes (don't let the garlic brown).
turn the heat down to medium low and add the chicken, chicken stock, bouillon granules, beans and salsa verde. add water for a thinner consistency, if desired. salt & pepper to taste.
simmer for an hour and then float the bay leaf on top. simmer another half hour, remove the bay leaf and serve.