Best 20 Chicken And Bean Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a hearty and flavorful soup recipe that's easy to make? Chicken and bean soup is a classic comfort food that can be enjoyed by people of all ages. This delicious soup is made with tender chicken, beans, vegetables, and a flavorful broth. It's the perfect meal for a cold winter day or a quick and easy weeknight dinner. With its simple ingredients and customizable flavors, chicken and bean soup is a versatile dish that can be tailored to your own personal preferences.

Here are our top 20 tried and tested recipes!

SIMPLE CHICKEN AND WHITE BEAN SOUP



Simple Chicken and White Bean Soup image

A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.

Provided by MaxMama

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, chopped
2 teaspoons chopped garlic
4 skinless, boneless chicken breast, chopped
2 (14.5 ounce) cans great Northern beans
20 ounces chicken broth
1 (4 ounce) can chopped green chiles (such as Old El Paso®)
12 sprigs cilantro, chopped
2 teaspoons salt
½ teaspoon cayenne pepper

Steps:

  • Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
  • Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
  • Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g

CHICKEN AND BLACK BEAN SOUP



Chicken and Black Bean Soup image

This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
3 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon cornstarch
18 tortilla chips
Shredded reduced-fat Mexican cheese blend, optional

Steps:

  • Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 752mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

KALE, CANNELLINI BEAN AND CHICKEN SAUSAGE SOUP



Kale, Cannellini Bean and Chicken Sausage Soup image

Provided by Bev Weidner

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
4 Italian chicken sausages (about 12 ounces total), sliced on the bias 1/4-inch thick
6 cups low-sodium chicken broth
One large Parmesan rind (about 2 1/2 ounces) plus freshly grated Parmesan, for serving
Two 15.5-ounce cans cannellini beans, drained and rinsed well
1 large lemon (about 6 ounces), half juiced (about 2 tablespoons) and half cut into wedges
Kosher salt and freshly ground black pepper
8 ounces chopped kale (about 8 cups)
1/3 cup fresh flat-leaf parsley leaves, lightly packed, roughly chopped
Crusty bread, for serving

Steps:

  • Heat a large Dutch oven between medium and medium-high heat. Add 1 tablespoon olive oil; once the oil is shimmering, add half the chicken sausage and cook until lightly browned on the first side, about 2 minutes. Use tongs to flip the sausage pieces and cook until lightly browned on the second side, about 2 minutes. Use tongs or a slotted spoon to remove the browned sausage to a bowl. Repeat with the remaining olive oil and chicken sausage, but do not remove the second batch of sausage from the Dutch oven.
  • Add back the first batch of sausage along with the chicken broth, Parmesan rind, cannellini beans, lemon juice, a large pinch of salt and a couple grinds of black pepper. Increase the heat to high and bring to a boil, then use a wooden spoon or spatula to scrape up any browned bits at the bottom. Reduce to a strong simmer and cook for 5 minutes to allow the flavors to come together. Stir in the kale and cook until just wilted, about 2 minutes. Remove and discard the Parmesan rind. Season the soup with additional salt and pepper if needed.
  • Ladle the soup into bowls, then sprinkle with parsley and Parmesan. Serve with lemon wedges and crusty bread.

BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS



Black Bean, Chicken and Corn Soup With Toasted Tortilla Strips image

Another cooking class recipe. This is a lovely tortilla soup with homemade tortilla strips. The things that make this recipe a little different from the others is the tomato sauce, rice, cilantro and limes. I'm not a big cilantro fan but I loved it in this recipe. I've found that you don't have to flip the tortilla strips if you use foil on the bottom of your baking sheet. Also, the rice is partially cooked so as to not overcook the rice while simmering in the soup. Prep time is if you already have cooked chicken and rice.

Provided by Sabia

Categories     Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil
1 onion, chopped fine
1 teaspoon garlic, minced
2 -3 chicken breasts, cooked and cubed
1 (4 ounce) can diced green chilies
2 (14 1/2 ounce) cans diced stewed tomatoes (don't drain)
2 (8 ounce) cans tomato sauce
2 (15 1/2 ounce) cans black beans, drained and rinsed
2 (15 1/4 ounce) cans whole kernel corn, drained
2 cups mostly cooked long-grain rice
4 -6 cups chicken broth
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 bunch cilantro, chopped
2 limes, juice and zest of
sour cream
parmesan cheese
4 -6 flour tortillas
cooking spray or melted butter
salt
pepper

Steps:

  • In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
  • Next, add the remaining ingredients (except for the cilantro and limes).
  • Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
  • Garnish with sour cream, parmesan cheese and toasted tortilla strips.
  • Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
  • Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
  • Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
  • Make sure to turn strips over halfway through the baking process.

EASY CHICKEN TORTILLA SOUP WITH BEAN AND CHEESE NACHOS



Easy Chicken Tortilla Soup With Bean and Cheese Nachos image

This weeknight-friendly soup inspired by the Mexican classic is enriched by the flavor of smoky chipotles, brightened by lime, and ready in just 22 minutes.

Provided by Rhoda Boone

Categories     22-Minute Meals     Dinner     Soup/Stew     Chicken     Tortillas     Cheese     Cumin     Bean     Tomato     Avocado     Chile Pepper

Yield 4 servings

Number Of Ingredients 15

4 (6") corn tortillas, divided
2 tablespoons neutral vegetable oil, such as grapeseed, plus more for brushing
1/4 cup canned refried beans
1 1/2 teaspoons kosher salt, plus more
1 teaspoon ground cumin, plus more for dusting
1/2 cup shredded Monterey Jack cheese (about 2.5 ounces)
1 small onion, chopped
2 large garlic cloves, finely chopped
4 cups low-sodium chicken broth
1 (14-ounce) can diced tomatoes, preferably fire-roasted
1 teaspoon finely chopped canned chipotle chiles, plus 1 teaspoon adobo sauce
1/2 teaspoon freshly ground black pepper, plus more
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2"-thick strips, strips cut in half lengthwise if large
2 tablespoons fresh lime juice (from about 1 1/2-2 limes), plus 1 lime, cut into wedges
Sliced avocado, sliced radish, and cilantro leaves with tender stems (for serving; optional)

Steps:

  • Arrange a rack in top third of oven; preheat to 425°F. Arrange 2 tortillas on a rimmed baking sheet and brush with oil. Bake 5 minutes, then flip and continue to bake until crispy, 4-5 minutes more. Carefully spread each tortilla with 2 Tbsp. refried beans; season lightly with salt and dust with cumin. Top with cheese. Return to oven and bake until cheese is melted and browned, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut each tortilla into 4 wedges to create nachos.
  • Meanwhile, cut remaining 2 tortillas into 1" pieces. Heat remaining 2 Tbsp. oil in a large pot over medium-high. Add onion and tortilla pieces and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Add garlic and remaining 1 tsp. cumin and cook, stirring, until fragrant, 30-60 seconds. Immediately add broth, tomatoes, chiles and sauce, 1 tsp. salt, and 1/2 tsp. pepper. Cover pot, increase heat to high, and bring to a gentle simmer. Uncover, reduce heat to medium, and add chicken. Gently simmer over medium heat until chicken is cooked through, about 5 minutes.
  • Remove pot from heat. Stir in 2 Tbsp. lime juice. Season with adobo sauce, salt, or pepper, if needed. Ladle soup into bowls. Garnish with nachos, lime wedges, avocado, radish, and cilantro, if using. Season with pepper, if needed, and serve immediately.
  • Do Ahead
  • Soup (without nachos) can be made 3 days ahead. Cover and chill.

SPICY CHIPOTLE BLACK BEAN, CHICKEN AND TOMATO SOUP



Spicy Chipotle Black Bean, Chicken and Tomato Soup image

This recipe originally came from Cooking Light. I changed it up a little by using black beans. It is so deliciously spicy and quick and easy to make. Also good served over hot brown rice and sprinkled with cheese. Enjoy!

Provided by TexasToast R

Categories     Black Beans

Time 17m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 8

1/2 teaspoon ground cumin
1 (15 1/2 ounce) can black beans, rinsed and drained (or about 2 cups)
1 (14 1/2 ounce) can stewed tomatoes
2 cups chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
2 cups chopped cooked chicken breasts (about 1/2 pound)
1 teaspoon extra virgin olive oil
sour cream, fresh chopped cilantro

Steps:

  • Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
  • Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
  • Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.

CROCK POT CHICKEN AND BEAN SOUP



Crock Pot Chicken and Bean Soup image

Make and share this Crock Pot Chicken and Bean Soup recipe from Food.com.

Provided by Parsley

Categories     Clear Soup

Time 8h10m

Yield 5 serving(s)

Number Of Ingredients 13

1 (15 ounce) can great northern beans, rinsed and drained
2 carrots, chopped
2 celery ribs, chopped
1 large sweet onion, chopped
2 garlic cloves, minced
4 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
2 1/2 cups cooked chicken, diced
2 tablespoons chopped parsley
1/4 teaspoon cumin
1/2 teaspoon crushed rosemary
1/2 teaspoon pepper
salt, if needed, to taste

Steps:

  • Place all ingredients in a slow-cooker.
  • Cover and cook on low for 8-10 hours.
  • Serve.

Nutrition Facts : Calories 275.5, Fat 6.3, SaturatedFat 1.7, Cholesterol 52.5, Sodium 874.7, Carbohydrate 26.4, Fiber 7.3, Sugar 6.3, Protein 28.3

BLACK BEAN SOUP WITH CHORIZO AND CHICKEN



Black Bean Soup With Chorizo and Chicken image

This is an easy to make, hearty soup perfect with a side salad and a good corn bread or rustic loaf. It's originally from the R.S.V.P. section of a January 2008 issue of Bon Appetit and was requested from Siena restaurant in Cape Cod.

Provided by Leslie in Texas

Categories     Black Beans

Time 1h12m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 lb fresh chorizo sausage, casings removed (or other spicy sausage)
2 cups chopped peeled carrots
1 1/2 cups chopped onions
1 1/2 cups chopped celery
2 bay leaves
6 garlic cloves, chopped
2 tablespoons chopped fresh thyme (or 2 t. dried thyme)
5 cups low sodium chicken broth (or more)
3 (15 ounce) cans black beans, drained and rinsed
1 lb boneless skinless chicken breast half, cut into 3/4 inch cubes

Steps:

  • Heat oil in heavy large pot over medium high heat.
  • Add chorizo and next 4 ingredients; saute until sausage is cooked through, breaking up sausage with back of spoon, about 10 minutes.
  • Add garlic and thyme, saute 2 minutes.
  • Add 5 cups broth, bring to boil, reduce heat to medium, and simmer 20 minutes.
  • Add beans and chicken; simmer until chicken is cooked through, about 15 minutes, adding more broth if desired.
  • Discard bay leaves, season to taste with salt and pepper and serve.

Nutrition Facts : Calories 742.4, Fat 36.6, SaturatedFat 12.4, Cholesterol 110.4, Sodium 1091.7, Carbohydrate 49.7, Fiber 15.5, Sugar 4.1, Protein 54.4

BLACK BEAN AND CHICKEN SOUP



Black Bean and Chicken Soup image

Salsa and cumin add just the right zip to this thick, hearty soup. I like to serve it with corn bread.-Mary Buhl, Duluth, Georgia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

3/4 cup chopped celery
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
3 cans (14-1/2 ounces each) chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (16 ounces) salsa
1 cup cubed cooked chicken breast
1 cup cooked long grain rice
1 tablespoon lime juice
1 teaspoon ground cumin

Steps:

  • In a large saucepan, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

Nutrition Facts : Calories 154 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 878mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges

ULTIMATE BLACK BEAN SOUP/STEW WITH CHORIZO AND BRAISED CHICKEN



Ultimate Black Bean Soup/Stew With Chorizo and Braised Chicken image

Entered for safe-keeping, by J. Kenji Lopez-Alt of Serious Eats. This has flavor to the max: Chorizo, Serrano peppers, chipotle peppers in adobo sauce, cumin, avocado, cilantro, lime... Adapted somewhat because I like to check off as I go. More at: http://www.seriouseats.com/recipes/2014/01/the-food-lab-black-bean-chicken-soup-recipe.html?ref=daily-title To use canned beans, 1) drain and rinse 2 28-oz. cans of black beans; 2) skip step 2; 3) skip Step 15, use Step 16 to reduce broth to 1 quart instead of 1 1/2 quarts; and 4) add beans in step 17, and reduce cooking time to 30 minutes (step 19).

Provided by KateL

Categories     Stew

Time 7h5m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 lb dried black beans (see recipe description) or 2 (28 ounce) cans black beans (see recipe description)
1 gallon water
3 tablespoons salt
kosher salt
2 lbs chicken drumsticks or 2 lbs chicken thighs
fresh ground black pepper
1 tablespoon canola oil or 1 tablespoon vegetable oil
6 ounces smoked mexican chorizo sausage or 6 ounces spanish chorizo, cut into 1/4-inch slices
8 scallions, finely sliced, whites reserved separately for the soup and greens reserved separately for use as a g
1 serrano pepper, finely chopped (about 2 tablespoons)
4 medium garlic cloves, minced (about 4 teaspoons)
2 teaspoons ground cumin
2 whole chipotle chiles in adobo, finely minced (plus 1 tablespoon sauce from can)
1 1/2 quarts low sodium chicken broth (6 cups if you've had too many margaritas IF USING DRIED BEANS, or 1 quart IF USING CANNED BEANS)
2 bay leaves
1 avocado, sliced (for serving)
fresh cilantro leaves, roughly chopped (for serving)
1 lime, cut into 8 wedges (for serving)
1 serrano pepper, thinly sliced (for serving)
sour cream (for serving) or mexican-style crema (for serving)

Steps:

  • ADVANCED PREP FOR BEANS:.
  • DRIED BEANS: Place black beans in a large bowl and cover with 1 gallon of water. Add 3 tablespoons salt and stir until dissolved. Cover and set aside at room temperature overnight.
  • CANNED BEANS: Drain and rinse 2 28-oz. cans of black beans.
  • PREPARE CHICKEN:.
  • The next day, season chicken with salt and pepper on all sides.
  • Heat oil in a large Dutch oven or saucepot over medium-high heat until shimmering.
  • Add chicken and cook without moving until well browned on 1st side, about 5 minutes.
  • Flip chicken and cook until 2nd side is browned, about 3 minutes longer.
  • Remove chicken from pot with tongs and set aside on a large plate.
  • COOK CHORIZO & PEPPERS:.
  • Add chorizo to Dutch oven/saucepot. Cook, stirring occasional, until chorizo is crisp and starting to char, about 4 minutes.
  • Add scallion whites, 1 finely chopped Serrano pepper, and minced garlic. Cook, stirring and scraping up browned bits from bottom of pan until fragrant, about 2 minutes.
  • Add cumin and cook, stirring, until fragrant, about 30 seconds.
  • Add chopped chipotles and their sauce. Cook, stirring until fragrant, about 1 minute.
  • (IF USING DRIED BEANS) Add 1 1/2 quarts low-sodium chicken broth and bay leaves.
  • (IF USING CANNED BEANS) Add 1 quart low-sodium chicken broth and bay leaves.
  • Drain and rinse black beans and add to pot. Nestle chicken pieces into beans. Bring to a boil, reduce to a bare simmer and cook, uncovered, stirring occasionally until beans and chicken are tender.
  • (IF USING DRIED BEANS) The cooking time should be 45 minutes to 1 hour.
  • (IF USING CANNED BEANS) The cooking time should be 30 minutes.
  • Remove and discard bay leaves and skins from chicken.
  • Using a ladle, carefully transfer 2 cups of beans and chorizo with liquid to a blender. (Some blenders may require some cooling off time before blending; a Vitamix does not!) Blend on high speed until completely smooth, about 1 minute. Stir mixture back into pot.
  • If you want a thicker soup, scoop up more beans and chorizo and blend that. To make it easier for dinner guests, you can shred the meat off the chicken and mix it into the stew; otherwise, they will need a fork and knife in addition to a soup spoon, and probably strong napkins.
  • Serve chicken and beans with scallion greens, avocado, cilantro, lime wedges, sliced Serrano peppers and sour cream at the table for garnish.

SOUTHWESTERN CHICKEN AND BEAN SOUP (CROCK POT)



Southwestern Chicken and Bean Soup (Crock Pot) image

This soup has a good chili flavor and is simple to pull together even when the refrigerator is looking pretty bare. I do substitute fresh ingredients when I have them and the time to prepare them, but I list canned ones here for convenience (and they do taste pretty good anyhow!). I leave the seeds in my chili pepper, but take them out if you want a milder taste, and adjust the seasonings accordingly as well. This soup is very flexible - it's a good way to use up leftover chicken, beans and corn, and I believe you could use ground beef or turkey or TVP in this just as easily as chicken breast. I found a 6 can soup recipe on the web, but I altered it so much that it became something new, and this is the result.

Provided by Vino Girl

Categories     Chicken Breast

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 20

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (15 1/4 ounce) can whole kernel corn
1 (12 1/2 ounce) can chicken breasts
1 (8 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1 onion, chopped
1/2 green bell pepper, chopped
1 chili pepper, chopped
4 garlic cloves, minced
1/4 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 tablespoons dried parsley
2 tablespoons fresh lime juice
fresh ground black pepper, to taste
monterey jack cheese (optional) or monterey jack pepper cheese (optional)
sour cream (optional)
tortillas (optional) or corn chips (optional)

Steps:

  • Drain and rinse the beans and place in a 6 quart crock pot.
  • Add the chicken, corn, and tomatoes with their juices to the beans.
  • Add the remainder of the ingredients and stir.
  • Cover and cook on low for 6 hours or more.
  • We like this better the second day, and really don't think it can be overcooked!
  • Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.

CAJUN CHICKEN AND RED BEAN SOUP



Cajun Chicken and Red Bean Soup image

Creole Cajun Seasoning adds Southern Flavors to this Chicken Soup

Provided by Chef Mary Nolan

Yield 6 servings

Number Of Ingredients 17

4 tablespoons unsalted butter
1 medium onion, finely diced, (1 1/2 cups)
1 medium green bell pepper, finely diced, (1 1/4 cups)
3 ribs celery, finely diced, (1 1/4 cups)
1 small jalapeño pepper, finely diced
3 cloves garlic, minced
1 1/4 pounds boneless, skinless chicken thighs, cut into bite-size pieces
2 tablespoons The Spice Hunter Cajun Creole Seasoning Blend
2 teaspoons kosher salt
1 (8oz) can tomato sauce
1 (15.5oz) can small red beans, drained and rinsed
1 (32oz) box chicken broth, low-sodium
1/2 cup white rice
1 bay leaf
4 teaspoons worcestershire sauce
1 tablespoon hot sauce
freshly ground black pepper

Steps:

  • Melt butter over medium heat in a large pot. Add onion, bell pepper, celery, jalapeño, and garlic and cook, stirring frequently, until softened and onion is translucent, about 20 minutes.
  • Add chicken, The Spice Hunter Cajun Creole Seasoning Blend, and salt and increase heat to medium-high. Stir and cook until chicken begins to look opaque, about 2 minutes. Add tomato sauce, red beans, chicken broth, rice and bay leaf and bring to a boil and then reduce to a simmer over medium-low heat. Stir frequently so that rice doesn't stick to the bottom and cook uncovered 20 minutes, until rice is softened. Stir in Worcestershire sauce and hot sauce and check seasoning, adding more salt if desired. Remove bay leaf, ladle into bowls, and top with black pepper (soup with continue to thicken as it sits).

WHITE BEAN, CHICKEN AND SPINACH SOUP



WHITE BEAN, CHICKEN AND SPINACH SOUP image

Categories     Soup/Stew     Bean     Chicken

Number Of Ingredients 15

1 Tbl Olive oil
1 Small onion, chopped
1 Stalk celery, chopped
1 Lg carrot, peeled and chopped
2 Bay leaves
3 Cups Reduced sodium chicken broth
2 Cups water
12 oz. Chicken, boneless, skinless chopped
15 oz can white beans, drained
1 Cup spinach leaves, tightly packed
3 Tbl Oregano, fresh finely chopped
¼ Cup Fresh parsley, finely chopped
2 Tbl Lemon juice
¼ tsp Salt
½ tsp Fresh ground pepper

Steps:

  • Add oil to large saucepan over medium heat. Stir in onion, celery, and carrot and sauté for 6 to 8 minutes or until begin to soften. Stir in bay leaves and sauté 1 minute. Add chicken broth and water and bring to boil. Reduce heat and stir in chicken and beans. Simmer gently 3 to 4 minutes or until chicken is tender. Stir in spinach and remove from heat. Let stand 2 to 3 minutes or until spinach wilts. Stir in oregano, parsley, lemon juice, salt, and pepper. Serve immediately.

CHICKEN, BACON AND WHITE BEAN SOUP PORTUGUESE STYLE



Chicken, Bacon and White Bean Soup Portuguese Style image

One of Emeril Lagasse's favorites. This is a soup his mom would always cook. He describes it as a stick-to-your-ribs soup. Enjoy! *Note: the dried beans need to soak for at least 8 hours. You could do that overnight* (For a quick soak, bring the beans and water to a boil over high heat and cook for 2 minutes at the boil, then remove from the heat and allow to stand for 1 hour. Drain.) Prep time does not include soaking the beans.

Provided by LifeIsGood

Categories     Chicken

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 12

1 lb dried white bean, rinsed and picked over (such as cannellini or great Northern)
1/2 lb bacon, cut into 1/2 inch wide pieces
2 cups yellow onions, chopped
1/2 cup celery, chopped
2 tablespoons shallots, minced
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 quarts chicken stock
3/4 lb cooked chicken, diced
1 cup freshly grated pecorino romano cheese

Steps:

  • Put the beans into a large pot.
  • Add water to cover by 2 inches and soak for at least 8 hours or overnight.
  • Then drain.
  • Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
  • Use a slotted spoon to lift onto paper towels to drain.
  • Pour off all but 2 tablespoons of the bacon fat from the pot.
  • Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
  • Add the shallots, garlic, bay leaves, salt and cayenne.
  • Cook, stirring occasionally, until the shallots soften, about 1 minute.
  • Add the beans to the pot with the stock, and bring to a boil.
  • Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
  • Stir in the chicken and the reserved bacon and heat through.
  • Remove and discard bay leaves.
  • Ladle into warm bowls and sprinkle with the grated cheese.

Nutrition Facts : Calories 496.9, Fat 19, SaturatedFat 5.9, Cholesterol 58.4, Sodium 918.1, Carbohydrate 47.6, Fiber 9.4, Sugar 6.8, Protein 33.9

CHICKEN, BLACK BEAN AND RICE SOUP



Chicken, Black Bean and Rice Soup image

Make and share this Chicken, Black Bean and Rice Soup recipe from Food.com.

Provided by bmcnichol

Categories     Chicken Breast

Time 20m

Yield 10 serving(s)

Number Of Ingredients 9

1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 (14 1/2 ounce) cans chicken broth
2 (15 ounce) cans black beans, rinsed and drained
1 (16 ounce) jar salsa
1 cup cubed cooked chicken breast
1 cup cooked brown rice
1 teaspoon ground cumin

Steps:

  • Saute onion and garlic in oil until tender.
  • Stir in the remaining ingredients and heat through.

CHEF JON'S WHITE BEAN, CHICKEN AND SPINACH SOUP



Chef Jon's White Bean, Chicken and Spinach Soup image

This soup is a great crowd pleaser on a cold winter day. Easy to fix when you need to feed a crowd. Serve with warm garlic bread. Umm, Umm, Good

Provided by Chef Jon Wm.

Categories     Chicken

Time 42m

Yield 12 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
6 garlic cloves, finely minced
3 shallots, finely diced
12 cups water
4 tablespoons chicken base
4 cups diced roasted chicken meat
3 (14 1/2 ounce) cans diced tomatoes
3 (14 1/2 ounce) cans white beans (cannellini or other)
1 1/2 cups shell pasta
1 tablespoon rosemary
9 cups Baby Spinach, cleaned and trimmed
1/2 teaspoon black pepper
1 tablespoon dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons crushed red pepper flakes
freshly grated parmesan cheese

Steps:

  • In a large sauce pan, sautee the shallots & garlic in the olive oil.
  • Add water,chicken base, tomatoes, beans, diced chicken, rosemary, basil and oregano to pot. Season with black and red pepper. Bring to boil.
  • Add pasta and cook 12 minutes. If the soup seems too thick for your liking add more water.
  • Add spinach and cook until wilted.
  • Serve topped with freshly grated Parmesan cheese.

Nutrition Facts : Calories 300, Fat 6.5, SaturatedFat 1.4, Cholesterol 41.5, Sodium 97.3, Carbohydrate 37, Fiber 7.3, Sugar 3.5, Protein 24.3

BEAN, CHICKEN AND SAUSAGE SOUP



Bean, Chicken and Sausage Soup image

I found this recipe in a magazine and have tried different ingredients through the years. My husband thinks this is the best version yet. I hope you enjoy it, too!

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 11

1-1/2 pounds bulk Italian sausage
2 cups chopped onion
6 bacon strips, diced
2 quarts water
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 bay leaves
2 teaspoons garlic powder
1 teaspoon each dried thyme, savory and salt
1/2 teaspoon each dried basil, oregano and pepper
4 cups cubed cooked chicken
2 cans (15 to 16 ounces each) great northern beans, rinsed and drained

Steps:

  • In a heavy 8-qt. Dutch oven, cook the sausage, onion and bacon over medium-high heat until sausage is not longer pink; drain. Add the water, tomatoes and seasonings. Cover and simmer for 30 minutes., Add chicken and beans. Simmer, uncovered, for 30-45 minutes. Discard bay leaves.

Nutrition Facts : Calories 196 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 488mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.

CHICKEN AND GREEN BEAN SOUP WITH TARRAGON



Chicken and Green Bean Soup with Tarragon image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 23

One 1-pound box or bag organic frozen French-cut green beans
2 tablespoons olive oil
2 cloves garlic, chopped
2 large potatoes, peeled and quartered lengthwise then sliced
1 onion, chopped
Salt and pepper
Salt and pepper
5 to 6 cups chicken stock from Poached Chicken, recipe follows
3 cups chopped or bite-size pulled Poached Chicken, recipe follows
2 large tomatoes, peeled and chopped or 2 cups canned tomatoes, chopped
1 lemon, zested and juiced
1 lemon, zested and juiced
1/4 to 1/3 cup fresh tarragon leaves
French rolls or bread, toasted
1 small chicken (2 1/2 to 3 pounds)
2 bay leaves
2 cloves garlic, crushed
A few ribs celery from heart, coarsely chopped
A few sprigs parsley with stems
1 carrot, coarsely chopped
1 onion, quartered
Salt and peppercorns
Salt and peppercorns

Steps:

  • Defrost the beans in the microwave and drain.
  • Heat the olive oil in a soup pot over medium-high heat. Add the garlic, potatoes and onions, and season with salt and pepper. Partially cover the pot and cook to soften, 8 to 10 minutes. Add the green beans, stock, chicken and tomatoes, and bring to a simmer. Taste and adjust the seasoning.
  • Cool and store for a make-ahead meal. Reheat over medium heat. To serve, add the lemon zest, lemon juice and tarragon. Serve the soup with warm bread.
  • Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.

SLOW COOKER CHICKEN, TOMATO AND WHITE BEAN SOUP



Slow Cooker Chicken, Tomato and White Bean Soup image

Make and share this Slow Cooker Chicken, Tomato and White Bean Soup recipe from Food.com.

Provided by Jyga1368

Categories     Beginner Cook

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 medium onion, finely chopped
4 celery ribs, finely chopped
3 carrots, peeled and finely chopped
1 tablespoon minced garlic
1/2 teaspoon salt
1 teaspoon black pepper
2 lbs cooked chicken breasts, cut into bite size pieces (about 4 cups)
2 tablespoons butter
3 (14 1/2 ounce) cans chicken broth
2 chicken bouillon cubes
1 (14 1/2 ounce) can diced tomatoes, drained
1 (14 1/2 ounce) can white beans, drained and rinsed
1/4 cup finely chopped fresh parsley
1/4 teaspoon Tabasco sauce

Steps:

  • Place vegetables, garlic, salt and pepper in crock pot. Top with the chicken pieces, butter, broth and bouillon. DO NOT STIR.
  • Cover and cook on LOW for 7 1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more.
  • Before serving, stir in parsley and Tabasco sauce.

CROCKPOT SALSA CHICKEN AND BLACK BEAN SOUP



Crockpot Salsa Chicken and Black Bean Soup image

This recipe is from A Year of Slow Cooking (crockpot365.blogspot.com). It's a favorite in our house. In a pinch I have even made this on the stove. My family loves it.

Provided by cinwalsh_8057651

Categories     One Dish Meal

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb chicken, cut into bite sized pieces
2 (15 ounce) cans black beans, drained and rinsed (you could also use dried beans)
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 (16 ounce) jar salsa
1 1/2 teaspoons cumin
1/2 cup sour cream, to stir in at the end
garnish with shredded cheddar cheese, avocado slices, cilantro, sour cream

Steps:

  • In a 4 quart or larger crockpot, combine all ingredients except sour cream.
  • Cook on low for 6-8 hours or high for 4-5 hours.
  • Stir in 1/2 cup sour cream.
  • To thicken, you could using and immersible blender to blend some of the soup.
  • Garnish and serve.

Here are some tips and conclusion about making chicken and Bean Soup:

  • Use fresh ingredients: The fresher your ingredients, the better your final product will taste. This includes using fresh chicken, fresh or canned black or baby lima or great northerns or kidney or pinto or garbonzo or lentils, fresh or canned whole or diced tomatoes, fresh or canned corn, fresh or canned diced chilies, and fresh or canned tomatillos if desired.
  • Don't overcook the chicken: The chicken in your chicken and Bean Soup should not be overcooked. Boil chicken for 10 to 15 minutes or until juices run clear, or until internal temperature is 165°F. Make sure to make it cool, remove skin, remove meat from the bone, shred the meat into pieces.
  • Use a variety of spices and herbs: You can use lots of spices to make your chicken and Bean Soup even more delicious. Some favorite options include chili powder, cumin, crushed red peppers, cayenne and black peppers, paprika, oregano and thyme, bay leaf, salt, and cilantro.
  • Garnish with fresh herbs: You can get a lot of fresh herbs from the grocery store, and it's always nice to garnish your chicken and Bean Soup with some fresh herbs before serving. Some favorite options include cilantro, thyme, parsley, and green onions.
  • Serve with your favorite sides: You can also serve the chicken and Bean Soup with some sides. Some favorite options include corn muffins, crusty bread, a tossed green, or grilled cheese sandwich.

Conclusion:

Chicken and Bean Soup is a healthy, satisfying, and inexpensive recipe that can also be prepared ahead of time. You can make a few ingredient substitutions, adjust seasonings, and implement different cooking methods to accommodate your personal tastes or dietary needs.

Related Topics