Fall is the beginning of soup season. I think soup is one of my all time favorite fall/winter meals. I love that it can be an all in one meal. It also seems to be a great way to warm up in chilly weather.
Did you know that there is evidence that soup was served as early as 6,000 BC? Typically soups can be group into 2 categories clear soups and thick soups. The clear version usually consists of meat, vegetables and some form of liquid such as stock, juice or water. The recipe today falls into that category and uses stock and juice. However, the juice used is not one you usually see in a clear soup.
This chicken chili recipe has a Mediterranean twist with the addition of lemon juice and a topping of feta cheese. I used cannellini beans, but you could use garbanzo beans in its place. Serve this alongside a loaf of crusty bread and you are set. This soup is light yet satisfying. This recipe is even quicker if make it using a rotisserie chicken.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 medium green pepper, chopped
- 2 teaspoons dried leaf oregano
- 1 (16 ounce) can diced tomatoes, undrained
- 1 lemon, juiced
- 1 pound chicken, cooked and shredded
- 4 cups chicken stock
- 2 (16 ounce) cans BUSH’S® Cannellini Beans, drained
- ¼ cup crumbled feta cheese
- 3 tablespoons fresh parsley, chopped fine
- Heat oil in a 4-quart saucepan over medium heat. Add onion, garlic, green pepper and oregano. Cook 3-4 minutes until vegetables are soft.
- Add tomatoes, lemon juice, chicken, stock and beans. Lower heat; simmer 20-25 minutes.
- Serve topped with cheese and parsley.
Recipe adapted from Bush’s Beans.
Disclosure: This is a sponsored post. I am a brand ambassador for Bush’s Bean. My opinions are my own.