Southwest Chicken Vegetable Soup

• 2 teaspoons olive oil
• 1/2 teaspoon red pepper flakes (or to taste)
• 1 tablespoon chicken grill seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon fresh oregano or 1/2 teaspoon dried oregano
• 2 stalks celery, diced
• 2 carrots, peeled and cubed
• 2 medium potatoes, cubed
• 1 (12 1/2 ounce) can chunk chicken, drained (or equal amount pre-cooked chicken)
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 3 cups chicken broth
• 3 cups water
• 16 ounces stewed tomatoes
• salt and pepper (to taste)
• shredded cheese (optional)

1. Place large stock or soup pot over medium heat and add olive oil.
2. Saute celery, potatoes, and carrots for 3 minutes, adding seasonings about halfway through.
3. Add beans, broth, water, and tomatoes. Stir.
4. Bring soup to a boil, then reduce heat to low.
5. Simmer over low heat for up to an hour, though the potatoes will be done as early as 30 minutes in, depending on their size.
6. Serve piping hot, sprinkling cheese over top if desired.

olive oil, red pepper, chicken grill seasoning, onion powder, garlic powder, chili powder, cumin, fresh oregano, stalks celery, carrots, potatoes, chicken, cannellini beans, kidney beans, chicken broth, water, tomatoes, salt, cheese

Taken from www.food.com/recipe/southwest-chicken-vegetable-soup-264852 (may not work)