2cups ofShredded Chicken(Shredded Rotisserie Chicken is perfect for this recipe)
1-2cups ofCannellini Beans(Canned)
2-3cups ofKale
1-2cups ofSliced Mushrooms(any mushroom type would do)
1/2cup ofChopped Onions
2Tbsp ofMinced Garlic
1/2cup ofRoasted Bell Peppers(optional or you can substitute with cherry tomatoes)
1Habanero Pepper(optional)
2Tbsp ofButter
1/2Lemon
Dried Dill(optional)
Salt & Pepper
Instructions
In a soup pot, melt the butter and use it to saute the mushrooms for about 2 minutes or until the mushrooms begin to soften. Season the Mushrooms with Salt and Pepper.
Add the chopped onions to the pot and saute together with the mushrooms for another 2 minutes, stirring continously to prevent the onions from burning.
Add in the minced garlc and cook for about a minute to cook off the raw garlic flavor.
Gently add the chicken stock, chicken, cannellini beans and whole habanero pepper to the pot. Stir and cover the pot. Let simmer on medium heat for about 15 minutes.
Add in the roasted bell pepper, kale and dried dill. Stir and cover the pot and let simmer on low to medium heat for an additional 15 minutes. If you have the time, you can choose to simmer the sooup on really low heat for a longer period of time to give the flavors mkre time to marry.
Squeeze some lemon juice onto the soup and serve hot. Enjoy!