Chicken Chili Soup

This is another rotisserie chicken recipe. I was able to make three recipes, including this one, from a precooked chicken that cost about $6. This is a comfort food for me especially during frigid temps. I do not recommend making extra batches of this soup and freezing as the beans tend to break down and do not reheat well. However, you can omit the beans and it freezes very well. 

Ingredients:

2 c. shredded chicken 

1 (32 oz./4 c.)low sodium chicken stock 

1 (28 oz.) can chopped tomatoes 
1 (15 oz.) can of each- kidney, canninelli 

and black beans, rinsed and drained

1 jalapeño, deseeded and chopped

1 green bell pepper, chopped
1 small sweet onion, chopped

3 garlic cloves minced

1 T. adobo seasoning

1 T. cumin

1 T. dried cilantro (optional)

1 T. olive oil for sautéing 

In a large soup/stock pot sauté onion, peppers and garlic in olive oil until translucent and soft. Add the rest of the ingredients. Cover and bring to a boil then reduce heat to a simmer for at least 30 minutes. 

Optional Toppings:
Crushed tortilla chips

Shredded cheese

Greek yogurt

Avocado