Spray a pan with frylight and gently fry the chicken until cooked.
Add the peppers, celery, onion, garlic and seasoning then continue to saute until the onions are tender.
Once all cooked, transfer to the soup maker (or leave in a deep based pan if not using) and add the tomatoes, runner beans (or green beans), rosemary, stock cubes and water.
Set to chunky if using the soup maker, or simmer for 20-25 minutes in a pan until everything is tender and serve.