Chicken Bean Soup Recipes

CHICKEN SOUP WITH BEANS

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Stir in the chicken, beans, corn, tomatoes, water, chopped green chiles, lime juice and seasonings. Cover and cook on low for 6-7 hours or until heated through. If desired, serve with avocado slices.

CHICKEN BEAN SOUP

Steps:

• Heat 2 tablespoons of the olive oil in Dutch oven or stockpot over medium heat. Sauté chicken until no longer pink. Remove chicken with slotted spoon to a bowl and set aside.
• Add remaining 2 tablespoons of oil to the Dutch oven. Add onion, carrots and celery sauté until they begin to brown, about fifteen minutes.
• Puree the canned tomatoes in a food processor until no chunks remain.
• Add pureed tomatoes, broth, both cans of beans, parsley and bay leaf to Dutch oven. Bring to a boil then reduce heat and simmer for 15 minutes.
• Add chicken and simmer until cooked through, 5-10 minutes. Season with salt and pepper to taste.

CHICKEN AND BLACK BEAN SOUP

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.

CHICKEN BEAN SOUP

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 4-5 hours or until chicken is no longer pink.

SIMPLE CHICKEN AND WHITE BEAN SOUP

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.

CHICKEN, BLACK BEAN AND RICE SOUP

Steps:

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

CHICKEN VEGETABLE BEAN SOUP

Steps:

• Heat olive oil in 8 qt pot over medium heat.
• Cook mushrooms until softened, about 5 minutes.
• Add onion and cook until softened, about 5 minutes.
• Add garlic and cook about 1 minute.
• Add water and turn heat to high.
• Remove skin from chicken thighs and add chicken to pot.
• Add cayenne pepper, black pepper, thyme, salt and bay leaves.
• Bring to boil.
• Reduce heat to low and simmer, covered, for 45 minutes.
• Remove chicken thighs and and carefully remove bones and cartilage.
• Cut chicken into bite-size pieces and return to pot.
• Add carrots, kale, red peppers, lentils, barley, quinoa and black beans.
• Return to boil.
• Reduce heat to low and simmer, covered, for 1 hour.
• Remove bay leaves.
• Enjoy.