INGREDIENTS:
2 tablespoons olive oil divided
1 pound chicken breast or tenders, sliced
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
1 small onion chopped
1 green bell pepper chopped
1 carrot large, peeled and cubed into very small cubes
5 tomatoes chopped
15 oz red kidney beans (from the can, drained)
3 cups fresh spinach
4 garlic cloves minced
32 oz chicken broth (4 cups)
2 cups water
½ teaspoon dried oregano
½ teaspoon dried basil
INSTRUCTIONS:
Season sliced chicken generously with paprika, oregano, basil, and salt. In a large soup pan, heat 1 tablespoon of olive oil on medium-high heat. Add sliced chicken and cook medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as it will continue to cook in the soup.
Add another tablespoon of olive oil to the same pan. Add chopped onion, chopped green bell pepper, and chopped carrot and cook for another minute on medium-high heat.
Add chopped tomatoes, red kidney beans, fresh spinach, and minced garlic to the pan. Add chicken broth and water. Add ½ teaspoon of oregano and ½ teaspoon basil.
Bring to boil and then simmer for about 20-30 minutes until the carrots are soft and the chicken is completely cooked through. Season with salt to taste.
