Here's my version of a delicious and comforting Summer Chicken Vegetable Soup. Loaded with tons of veggies and chicken this light soup is perfect for summer and is the perfect way to use up all those in season veggies in only 30 minutes!
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the bell pepper and cook for 3 to 5 minutes until it begins to soften.
Add the white parts of the green onions (do not discard the green parts), the garlic, paprika, salt, pepper and stir. Cook for another 2 more minutes or until the garlic becomes aromatic and the onion has softened a bit.
Add the white kidney beans and chicken broth to the pot. Start with 4 cups and then add more if necessary. I added 5 cups in total but it depends how thick you want the soup. Bring to a boil then turn down the heat to a medium and cook the beans for about 5 minutes, just until the soup slightly thickens from the beans.
Add the corn, chicken, green beans, and zucchini to the pot, stir everything together and cook for another 2 to 3 minutes or until the green beans and zucchini are cooked to your liking. At this point taste for seasoning and adjust as necessary.
Stir in the dill, lime juice and the green parts of the green onions.
Serve the soup hot topped with sour cream or yogurt and Monterey Jack cheese.
For the cooked chicken, I usually buy a rotisserie chicken and use the breasts and the thighs or chicken legs to get 3 cups of cooked chicken. You could alternately use uncooked chicken breast and/or thighs, chop it up and add it at the beginning to the olive oil and cook it for a few minutes until the chicken is no longer pink.Store the soup in the fridge for 3 to 4 days. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. Nutritional information does NOT include sour cream and cheese.