Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 can black beans, rinsed and drained
  • 1 can cannellini beans, rinsed and drained
  • 1 can diced tomatoes, with juices
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until the onion is translucent (about 5 minutes).
  2. Stir in minced garlic, thyme, and oregano. Cook for another minute until fragrant.
  3. Add chicken broth, shredded chicken, black beans, cannellini beans, and canned tomatoes (with juices). Stir well to combine.
  4. Bring the mixture to a boil, then reduce the heat. Let it simmer for 30 minutes.
  5. Taste the soup and add salt, pepper, and smoked paprika as needed.
  6. Ladle the soup into bowls and garnish with fresh herbs if desired.