Summer chicken soup with vegetables

Ingredients:

• 3 cups shredded rotisserie chicken (skinless, about 12 oz.)
• 2 tbsp (30 g) unsalted butter
• 1 chopped orange bell pepper
• 2 small yellow zucchini, sliced
• 1 bunch green onions, sliced ​​(white and green parts separated)
• 2 chopped garlic cloves
• Coarse salt and freshly ground pepper
• 1 can (450 g) of canned white beans
• 3 ears of corn, kernels removed
• 1/4 cup chopped fresh basil
• 2 tablespoons freshly squeezed lime juice
• Grated cheese and sour cream for topping

Preparation:

1. Melt the butter in a medium saucepan over medium heat. Add the bell pepper and cook, stirring occasionally, until softened, 3 to 4 minutes.
   
   Add yellow zucchini and the white parts of the onion and continue cooking, stirring occasionally, until the zucchini begins to soften, 3 to 4 minutes.
2. Add garlic, 1/2 teaspoon salt, and a few grinds of black pepper to the vegetables and stir. Add 2 cups of water and the beans; bring to a boil and cook for about 4 minutes.
   
   Add the chicken and corn and continue cooking until the corn is tender, 2 to 3 minutes. Stir in the basil and lime juice; season with salt and pepper. Serve the soup with grated cheese, sour cream, and green onions.