White Chili W/Rotisserie Chicken

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 medium red peppers, chopped
• 1 medium green pepper, chopped
• 8 ounces shoestring carrots (1 bag preshredded carrots)
• 3 garlic cloves, sliced
• 1 rotisserie-cooked chicken, plain flavor, pulled off the bone (most are 5 lbs)
• 1 (32 ounce) box chicken stock, low sodium & fat free
• 2 tablespoons chicken bouillon granules
• 2 (15 ounce) cans cannellini beans, drained & rinsed
• 0.5 (8 ounce) can salsa verde
• salt
• pepper
• 1 bay leaf

1. in a soup pot over medium high head put in the olive oil and cook the onions, peppers & carrots; stir frequently and cook until they're al dente.
2. add the garlic and cook another 3-4 minutes (don't let the garlic brown).
3. turn the heat down to medium low and add the chicken, chicken stock, bouillon granules, beans and salsa verde.
4. add water for a thinner consistency, if desired.
5. salt & pepper to taste.
6. simmer for an hour and then float the bay leaf on top.
7. simmer another half hour, remove the bay leaf and serve.

olive oil, onion, red peppers, green pepper, carrots, garlic, rotisserie, chicken stock, chicken bouillon granules, cannellini beans, salsa verde, salt, pepper, bay leaf

Taken from www.food.com/recipe/white-chili-w-rotisserie-chicken-407964 (may not work)