Chicken White Bean Soup Recipes

CHICKEN & WHITE BEAN SOUP

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

WHITE BEAN AND CHICKEN SOUP

Steps:

• Season the chicken with salt and pepper. In a large cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.
• Add the onion to the casserole and cook over moderate heat, stirring, until tender, about 5 minutes. Add the garlic and jalapeno and cook until fragrant. Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly until fragrant.
• Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.
• Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and pepper and serve with any of the extras that you like.

WHITE BEAN ENCHILADA SOUP WITH CHICKEN

Steps:

• Melt butter in a saucepan over medium-high heat. Add diced onion and saute until soft and translucent, about 3 minutes. Sprinkle flour over onions and slowly pour in chicken broth, stirring to prevent any lumps from forming. Add cannellini beans, chiles, and cooked chicken. Simmer until everything is heated through, about 6 minutes. Reduce heat and carefully stir in sour cream in dollops to prevent curdling.
• Season with cumin and Mexican seasoning mix. Stir in Monterey Jack cheese until melted. Serve immediately garnished with sliced avocado.