Southwest Chicken Vegetable Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 1/2 teaspoon red pepper flakes (or to taste)
• 1 tablespoon chicken grill seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon fresh oregano or 1/2 teaspoon dried oregano
• 2 stalks celery, diced
• 2 carrots, peeled and cubed
• 2 medium potatoes, cubed
• 1 (12 1/2 ounce) can chunk chicken, drained (or equal amount pre-cooked chicken)
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 3 cups chicken broth
• 3 cups water
• 16 ounces stewed tomatoes
• salt and pepper (to taste)
• shredded cheese (optional)

Recipe

• 1 place large stock or soup pot over medium heat and add olive oil.
• 2 saute celery, potatoes, and carrots for 3 minutes, adding seasonings about halfway through.
• 3 add beans, broth, water, and tomatoes. stir.
• 4 bring soup to a boil, then reduce heat to low.
• 5 simmer over low heat for up to an hour, though the potatoes will be done as early as 30 minutes in, depending on their size.
• 6 serve piping hot, sprinkling cheese over top if desired.