Chicken Southwest White Bean Soup

Ingredients:

1 rotisserie chicken, boned

2 onion, medium dice

1 red bell pepper, medium dice

1 orange bell pepper, medium dice

1 yellow bell pepper, medium dice

2 carrot shredded (I had some leftover from salad makings)

2 stalks celery, small dice

4 banana peppers, small dice (friend gave them to me) could substitute a can of diced green chilies

3 cloves roasted garlic (I do this in big batches an keep it in fridge & freezer)

1-can Rotel tomatoes, mild

2-can stewed tomatoes, roughly blended with hand blender

1-can corn or frozen corn

1-qt chicken stock

1-package low salt taco seasoning

3-cans Bushes white chili beans

Instructions:

Boil chicken bones, & all scraps from above in chicken stock & some more water (I simmer for 2 days, putting it on the warmer burner overnight) (pressure cooker is quickerl)

Saute onion, bell peppers, carrots, celery, banana peppers & garlic (BTW I use a Vidalia onion chopper for dicing)

Add tomatoes, corn, beans & seasoning

Put a colander over your pot & add stock & discard bones/vegetables

Add diced chicken

Heat thoroughly & eat

Freezes well too