Chicken White Bean Soup
User Reviews
5
Chicken White Bean Soup
Description
The Chicken White Bean Soup recipe starts with sautéed onions, red bell peppers, carrots, and garlic in butter to build flavor. Whole chicken breasts, white beans, green chiles, chicken broth, and an array of spices including thyme, cumin, ground mustard, ground ginger, and crushed red pepper are added and simmered. After 20 minutes, the chicken is pulled out, shredded, and returned to the soup. Frozen corn is added near the end to provide a sweet crunch.
This soup balances the earthy beans with mildly spicy chiles and aromatic spices, creating a warming and filling dish. The pepper and cumin ground mustard bring layers of flavor without overwhelming the delicate chicken and beans. The shredded chicken adds tender protein throughout the soup.
Serve warm as a satisfying lunch or dinner option. The soup showcases wholesome ingredients and layered seasoning without complex preparation.
Ingredients
- 1 onion peeled and chopped, small
- 1 red bell pepper seeded and chopped
- 1-2 carrot sliced
- 2-3 cloves garlic minced
- 2 teaspoons butter
- 1 1/4 pounds chicken breast boneless skinless
- 3 cans White beans in any variety, drained (15-ounce cans)
- 4.5 ounces green chiles 1 can, chopped
- 11 cups chicken broth
- 1 bay leaf
- 1 tablespoon thyme or 1 teaspoon dried, fresh leaves
- 2 teaspoons cumin ground
- 1 teaspoon ground mustard dried
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 10 ounces corn frozen
- salt and pepper
- parsley for garnish, chopped
Instructions
- Set a large 6-8 quart stock pot over medium heat. Add the butter, onions, peppers, carrots, and garlic. Sauté for 3-5 minutes, stirring occasionally.
- Add the whole chicken breasts, beans, chiles, broth, all herbs and spices, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Once the chicken breasts are cooked through, pull them out of the soup with tongs. Add the corn to the soup. Then use a fork to shred the chicken into small pieces. Add the shredded chicken back to the soup.
- Stir. Then taste the soup. Season with more salt and pepper if needed. Serve warm!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 195kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 18g | 36% |
| Fat | 2g | 3% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 32mg | 11% |
| Sodium | 907mg | 38% |
| Potassium | 839mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 1270IU | 25% |
| Vitamin C | 35.7mg | 40% |
| Calcium | 86mg | 9% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
