Chicken Bean Soup Recipes

CHICKEN SOUP WITH BEANS

Chicken Soup with Beans image

Loaded with classic southwestern flavors, this soup is so satisfying. If you like, crush lime-flavored tortilla chips into serving bowls before you ladle in the soup. -Penny Peronia, West Memphis, Arkansas

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Ingredients

1 large onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
1-1/4 pounds boneless skinless chicken breasts, cooked and cubed
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3 cans (7 ounces each) white or shoepeg corn, drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
3 cups water
1 can (4 ounces) chopped green chiles
2 tablespoons lime juice
1 teaspoon lemon-pepper seasoning
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Avocado slices, optional

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.

Nutrition Facts : Calories 123 calories, Fat 3g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 399mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 12g protein.

CHICKEN BEAN SOUP

Chicken Bean Soup image

This chicken bean soup is the perfect dish for a chilly fall or winter day!

Provided by Amanda Formaro

Categories Dinner

Time 45m

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil (divided)
1 pound boneless (skinless chicken breasts, cubed)
1 small onion (chopped (about 1/2 cup))
2 medium carrots (chopped)
1 large stalk of celery (sliced)
1 can tomatoes (do not drain)
4 cups chicken broth
1 15- ounce can cannellini beans (drained)
1 15- ounce can dark red kidney beans (drained)
1/2 cup chopped fresh Italian parsley
1 bay leaf

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.

Nutrition Facts : ServingSize 1 portion, Calories 383 kcal, Carbohydrate 44 g, Protein 34 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 1129 mg, Fiber 13 g, Sugar 5 g

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

Ingredients

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

Ingredients

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

CHICKEN CORN BLACK BEAN SOUP

Chicken Corn Black Bean Soup image

This was so delicious. I couldn't get over how quick and easy it was with such a well blended flavor. My husband tried to go back for a 3rd bowl but I put it up so we could have leftovers for the next day. If you like it a little thicker, stir a couple tablespoons of cornstarch into cold water and whisk into boiling soup for a couple minutes to thicken. Personally, the sour cream, cheese and chips thickened it enough for me. Hubby went back for seconds so he ate it too quick to even notice. Top with blue corn tortilla chips, sour cream, and shredded Mexican-style cheese.

Provided by Stacy

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

1 cooked rotisserie chicken, shredded
32 ounces chicken broth
16 ounces restaurant-style salsa (such as Pace®)
1 (15.25 ounce) can sweet corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can southwest-style corn, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can mild, fire-roasted diced green chile peppers
2 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon salt

Steps:

Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.

Nutrition Facts : Calories 266 calories, Carbohydrate 42.5 g, Cholesterol 19.8 mg, Fat 5.7 g, Fiber 8.8 g, Protein 14.5 g, SaturatedFat 1.3 g, Sodium 2514.4 mg, Sugar 7.6 g

CHICKEN BEAN SOUP

Chicken Bean Soup image

This easy soup is tasty and nutritious, too. I like to top individual bowls with a few sprigs of fresh parsley. Home-baked rolls- I use frozen bread dough- are an added treat. -Phyllis Shaughnessy, Livonia, New York

Provided by Taste of Home

Categories Lunch

Time 4h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 9

Ingredients

1 pound boneless skinless chicken breasts, cubed
2 cans (14-1/2 ounces each) chicken broth
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
1 can (15 ounces) lima beans, rinsed and drained, or 1-1/2 cups frozen lima beans
1 cup frozen peas and pearl onions
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon ground ginger, optional

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.

Nutrition Facts :

CHICKEN VEGETABLE BEAN SOUP

Chicken Vegetable Bean Soup image

This is adapted from my Health Vegetable Soup recipe 493112 which I got from Woman's World Magazine as a "mix-and-match" recipe. I found that I was making that recipe the same way every time and this is the result. It makes quite a bit. I usually make it every Sunday during the winter months and the family eats it at various times during the week and I freeze some. Using bone-in chicken thighs is kind of a hassle and you have to be real careful about removing bones and cartilage after they're cooked but I think it's worth it because of the flavor added from the bones. Of course, you could use boneless instead. What I love about this recipe is that you can be chopping stuff while other stuff is cooking so you don't need a lot of room for all of the ingredients during the process. I don't know about you guys, but I don't have a sous chef that prepares all of my ingredients and puts them in little glass bowls like they do on TV cooking shows.

Provided by Oliver1010

Categories Clear Soup

Time 3h

Yield 12 pints, 12 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
16 ounces sliced mushrooms
2 medium onions, chopped
4 garlic cloves, chopped
4 quarts water
5 skinless chicken thighs
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons thyme
2 teaspoons salt
2 bay leaves
4 cups kale, rinsed and chopped
2 cups carrots, peeled and diced
1 cup red pepper, chopped
1/2 cup dried lentils
1/2 cup dried barley
1/2 cup quinoa
1/2 cup dried black beans

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.

Nutrition Facts : Calories 190.7, Fat 4.1, SaturatedFat 0.7, Cholesterol 14.2, Sodium 441.6, Carbohydrate 28.5, Fiber 7.6, Sugar 3.5, Protein 11.6

CHICKEN BEAN SOUP

Chicken Bean Soup image

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

Provided by kris10npj

Categories Clear Soup

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (32 ounce) carton chicken stock
1 (15 ounce) can white beans
1 1/2 cups cooked orzo pasta
1 cup frozen leaf spinach, cooked
2 cooked chicken breasts, cut in to 1/2 inch
2 tablespoons pesto sauce
1 (15 ounce) can fire roasted diced tomatoes
1 pinch salt
1 pinch pepper

Steps:

Rinse beans Combine all ingredients and heat till warm throughout. :).

Nutrition Facts : Calories 318.6, Fat 7.1, SaturatedFat 1.9, Cholesterol 48, Sodium 408.5, Carbohydrate 34.7, Fiber 6.4, Sugar 6.7, Protein 29

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