Averie Cooks

-1 To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 5 minutes, or until onion begins to soften. Stir intermittently.
-1 Add mushrooms and sauté for about 2 minutes. Stir intermittently.
-1 Add the garlic and sauté for another 1 minute. Stir nearly constantly.
-1 Add the chicken broth or bone broth, shredded chicken, beans, zucchini, cumin, coriander, optional chili and cayenne* (See Notes), salt and pepper to taste, and boil about 10 minutes, or until chicken is warmed through. Tip - At any time, if the overall liquid level is lower than you like and you prefer more broth in your soup, adding a cup or two of water is okay because at the end you will adjust the salt level.
-1 Add the kale, lemon juice, and boil 1 to 2 minutes, or until kale has wilted.
-1 Taste soup and add additional salt or spices, if desired, to taste. Amount of salt will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference.  Serve immediately. Soup will keep airtight in the fridge for up to 7 days or in the freezer for up to 4 months.
-1 Adapted from Easy 30-Minute Kale and White Bean Chicken Soup