Healthy White Bean Chicken Soup

Soups & Salads | 0 comments

Shared By: Mary K Sharett

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1 small onion
  • 1 red bell pepper
  • 1-2 carrots
  • 2-3 garlic cloves
  • 2 teaspoons butter
  • 1 ¼ pounds boneless skinless chicken breasts
  • 3 – 15 ounce cans white beans
  • 4.5 ounce can chopped green chiles
  • 11 cups chicken broth
  • 1 bay leaf
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon ground dried mustard
  • 1 teaspoon ground ginger
  • ½ teaspoon crushed red pepper
  • 10 ounces frozen corn
  • Salt and pepper
  • Chopped parsley for garnish


  • Set a large 6-8 quart stock pot over medium heat. Add the butter, onions, peppers, carrots, and garlic. Saute for 3-5 minutes, stirring occasionally.
  • Add the whole chicken breasts, beans, chiles, broth, all herbs and spices, 1 teaspoon salt and ½ teaspoon ground black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
  • Once the chicken breasts are cooked through, pull them out of the soup with tongs. Add the corn to the soup. Use a fork to shred the chicken into small pieces. Add the shredded chicken back to the soup.
  • Stir. Then taste the soup. Season with more salt and pepper if needed. Serve warm!


Submit a Comment

Your email address will not be published. Required fields are marked *

Pin It on Pinterest