Chili Chicken and Vegetable Soup

Submitted by dicentra

"Rachael Ray. Too easy!!"

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 tablespoons butter
• 1 onion, chopped
• salt and pepper
• 1 tablespoon chili powder
• 1 baking potato, peeled and chopped
• 1 (32 ounce) container chicken broth
• 1 (16 ounce) bag frozen corn kernels
• 2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
• 1 (10 ounce) bag frozen green beans
• sour cream, for serving

directions

1. In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes.
2. Stir in the chili powder and cook for 2 minutes.
3. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
4. Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

Reviews

[1016761]

This is yummy!! I used one half bag of cubed frozen hash browns instead of the baked potato and leftover chicken from a roasted chicken the night before. Super easy and yummy. Add more chili powder if you want more of a kick and do try it with a little sour cream! So good!