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Kristen Doyle
Course Soup
Servings 8 cups


  • 1-1/4 pounds chicken tenderloins cut into ½-inch pieces
  • 1 teaspoon Italian Seasoning
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil divided
  • 1 yellow bell pepper
  • 1 cup sliced fresh mushrooms
  • ? cup chopped yellow onion
  • ½ cup chopped deli ham
  • 32 ounces chicken broth
  • 1 can 14-1/2 ounces Italian diced tomatoes, undrained
  • 2 cans Bush's White Chili Beans undrained
  • 3 tablespoons tomato paste
  • 1 package 16 ounces potato gnocchi


  • Sprinkle chicken with Italian seasoning, salt and pepper. In a Dutch oven, saute chicken in 1 tablespoon oil until no longer pink. Remove from the pan and set aside.
  • In the same pan, cook the chopped bell peppers, mushrooms and onion in remaining oil until tender. Add ham, broth, tomatoes,Bush's beans, tomato paste and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  • Meanwhile, cook gnocchi according to package directions. Drain; stir into soup. Serve while hot.