Chicken-White Bean Stew with Carrot, Bell Pepper, Dill & Cheese

Directions

1. Chop the bell pepper and onion into small dice, and mix them in a small bowl with the shredded carrots.
2. Place a medium saucepan on the stove over medium heat.
3. Meanwhile, reserve the diced vegetables from the bowl while gathering spices and the rest of the ingredients.
4. When the pan is hot, drizzle in a little oil and swirl to coat the bottom. Add the vegetables and seasonings; cook, stirring occasionally, until they soften, about 7–8 minutes.
5. Rinse and drain the beans; set them aside to drain further.
6. Shred the chicken meat from the rotisserie, removing the skin and bones, and tear it into bite-sized pieces.
7. Stir in the beans, chicken, and broth into the pot; bring the mixture to a boil over high heat.
8. Once boiling, reduce the heat to low, cover, and simmer until the vegetables and beans are tender, about 10 minutes. Remove from heat and adjust salt if needed.
9. Ladle into bowls and sprinkle the cheese over the top before serving.