This hearty, but light chicken soup is healthy and delicious, and is a great way to use leftover chicken for a quick meal. Serve with a garnish of Avocado and shredded Parmesan cheese.
1 1/2 lbs of leftover chicken chopped into 1 inch cubes
3 large leeks sliced lengthwise and chopped (white and light green part only)
1 large Pasilla pepper de-seeded and finely chopped
2 cups Kale leaves roughly chopped
One 14oz can cannelloni Beans, drained and rinsed
2 tablespoons olive oil
4 cups of low sodium chicken broth
3 cloves garlic, minced
1 1/4 teaspoons sea salt
1/8 teaspoon dried thyme
1/8 teaspoon fennel seeds
1/2 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
Garnish: 1 tablespoon diced avocado and 1 teaspoon shredded Parmesan cheese
Add leeks and Pasilla pepper to a soup pot and saute in olive oil for a couple of minutes until softened, then add garlic, Kale leaves and 1/2 a cup of chicken broth. Saute until Kale wilts then add chicken cubes and let cook for another minute or so. Add cannelloni beans, remaining chicken broth, sea salt, thyme, fennel seeds, Italian seasoning and black pepper. Let soup come to a boil then simmer on low heat for about 10 – 15 minutes. Add garnish and serve – Enjoy!