White Bean And Chicken Soup Recipe

Name: White Bean And Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs boneless skinless chicken thighs, cut into 1 inch dice; salt and pepper; 2 tablespoons vegetable oil; 2 medium onions, diced; 3 garlic cloves, minced; 1 jalapeno, minced; 2 tablespoons all-purpose flour; 2 tablespoons chili powder, blend; 2 teaspoons ground cumin; 1 teaspoon dried oregano, crushed; 1/2 teaspoon cayenne pepper; 8 cups chicken stock; 3 (15 ounce) cans navy beans, drained; tortilla chips, for serving; sour cream, for serving; shredded monterey jack cheese, for serving; cilantro, for serving; diced avocado, for serving

Servings: persons

3 lbs boneless skinless chicken thighs, cut into 1 inch dice
salt and pepper
2 tablespoons vegetable oil
2 medium onions, diced
3 garlic cloves, minced
1 jalapeno, minced
2 tablespoons all-purpose flour
2 tablespoons chili powder, blend
2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon cayenne pepper
8 cups chicken stock
3 (15 ounce) cans navy beans, drained
tortilla chips, for serving
sour cream, for serving
shredded monterey jack cheese, for serving
cilantro, for serving
diced avocado, for serving

1
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.
2
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.
3
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.
4
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.

1724

kcal

Calories

Fat

Carbs

243

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 lbs boneless skinless chicken thighs, cut into 1 inch dice, salt and pepper, 2 tablespoons vegetable oil, 2 medium onions, diced, and more.

Yes, White Bean And Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Bean And Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions