Chili W/rotisserie Chicken

Total Time: 2 hrs 4 mins Preparation Time: 34 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 add the garlic and cook another 3-4 minutes (don't let the garlic brown).
• 3 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.
• 4 simmer for an hour and then float the bay leaf on top. simmer another half hour, remove the bay leaf and serve.