Hearty Chicken Soup

This is what's on my menu for the night. A perfect recipe for this freezing weather! Enjoy and stay warm. :)

*2 Tablespoons extra virgin olive oil
*2 carrots, peeled and diced
*2 stalks of celery, diced
*½ Cup red bell pepper, finely diced
*½ Cup white onion, finely diced
*2 Tablespoons jalapeno, minced (seeded and membranes removed)
*3 cloves garlic, minced

*2 14 oz cans chicken broth
*3 Tablespoons tomato paste
*1 can northern beans, undrained (white beans)
*1 can drained corn kernels
*2 Cups thinly sliced fresh spinach leaves, stems removed
*2 large boneless skinless chicken breasts, cooked and chopped or shredded
*½ teaspoon salt
*¼ teaspoon fresh ground pepper
*2 Tablespoons Hidden Valley Ranch Seasoning Mix

1. Heat olive oil in a large dutch oven or pot over medium heat. Sauté carrots, celery, bell pepper, onion and jalapeno for 5-8 minutes stirring frequently. Stir in garlic and cook for 2 minutes.

2. Stir in remaining ingredients, reduce heat to low and simmer for 20 minutes. Serve with fresh rolls.