Carolina Kitchen: Summer Chicken Soup

P-KITCHEN-SUMMER CHICKEN SOUP.transfer_frame_5911.jpg

by Chef Randall Spencer


  • 2 Tbsp Butter, unsalted
  • 1 ea Orange bell pepper, chopped
  • 2 ea Yellow squash, chopped
  • 1 bn Scallions, chopped, white and green parts separated
  • 2 ea Cloves garlic, chopped
  • TT Salt & Pepper
  • 15 oz White chili beans
  • 3 c Shredded roasted chicken
  • 3 ea Ears of corn, kernels cut off
  • 1/4 c
  • Basil, chopped
  • 2 Tbsp
  • Fresh lime juice


  1. Melt butter in medium dutch oven, over medium heat.
  2. Add the bell pepper and cook, stirring occasionally until it begins to soften, 3-4 minutes.
  3. Add yellow squash and scallion whites and cook, stirring occasionally, until the squash begins to soften, 3-4 minutes.
  4. Add the garlic, 1/2 teaspoon salt & pepper, to the vegetables and stir.
  5. Add 2 cups water and the chili beans; bring to a simmer and cook until slightly thickened, about 4 minutes.
  6. Add the chicken and corn and simmer until the corn is tender. Stir in basil and lime juice; season with salt & pepper.
  7. Top each serving with shredded cheese, sour cream, and the scallion greens.