Chicken Bean Soup

Imagine a steaming bowl of Chicken Bean Soup, filled with vibrant colors and enticing aromas wafting through your kitchen.

Effortlessly crafted, this cozy, nourishing dish is a perfect blend of simplicity and warmth, making it a go-to comfort meal.

As the chicken, beans, and spices meld together, they transform into a hearty, flavorful masterpiece.

Let’s bring this dish to life and savor its comforting embrace.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 knife
• 1 cutting board
• 1 set of measuring cups

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound chicken breast, cubed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon paprika
• 4 cups chicken broth
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 cup corn kernels
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Chicken Bean Soup, you can follow this timeline:

1. Reading & Preparation (5 minutes):
   • Read through the recipe and instructions to familiarize yourself with the process.
   • Gather all the ingredients and equipment needed: large pot, wooden spoon, knife, cutting board, and measuring cups.
2. Prep Work (10 minutes):
   • Dice the onion and mince the garlic.
   • Cube the chicken breast.
   • Rinse and drain the black beans and kidney beans.
   • Measure out the olive oil, salt, black pepper, cumin, paprika, chicken broth, diced tomatoes, corn kernels, lime juice, and chop the cilantro.
3. Cooking (45 minutes):
   • 0-5 minutes: Heat olive oil in the large pot over medium heat.
   • 5-10 minutes: Add diced onion and minced garlic to the pot, sauté until translucent.
   • 10-15 minutes: Add cubed chicken breast and season with salt, pepper, cumin, and paprika. Cook until chicken is browned on all sides.
   • 15-20 minutes: Pour in chicken broth and bring to a simmer.
   • 20-50 minutes: Add diced tomatoes, black beans, kidney beans, and corn to the pot. Stir well and let it simmer for 30 minutes.
4. Finishing Touches (5 minutes):
   • 50-55 minutes: Add lime juice and chopped cilantro, stirring to combine.
   • Remove from heat and let the soup rest for 5 minutes before serving.

Adjust the steps as necessary, especially if you need more time for certain tasks.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add diced onion and minced garlic, sauté until translucent.

Add cubed chicken breast to the pot and season with salt, pepper, cumin, and paprika.

Cook chicken until browned on all sides.

Pour in chicken broth and bring to a simmer.

Add diced tomatoes, black beans, kidney beans, and corn to the pot.

Stir well and let it simmer for 30 minutes.

Add lime juice and chopped cilantro, stir to combine.

Remove from heat and let the soup rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Serve with a side of warm crusty bread to soak up the flavorful broth.
• Tortilla Chips: Add a crunchy texture by pairing with tortilla chips for dipping.
• Avocado Slices: Top with fresh avocado slices for a creamy contrast.
• Sour Cream: Include a dollop of sour cream for a tangy, cooling effect.
• Shredded Cheese: Sprinkle with shredded cheddar or Monterey Jack cheese for added richness.

Storage

To store Chicken Bean Soup, let it cool completely.

Then transfer to airtight containers.

Refrigerate for up to four days or freeze for up to three months for peak freshness.

Freezing

To freeze Chicken Bean Soup, let it cool completely.

Then transfer to airtight containers or freezer bags.

Label with the date and ingredients.

Freeze for up to 3 months for best quality.

Reheating

To reheat Chicken Bean Soup, transfer it to a pot over medium heat.

Stir occasionally until warmed through.

Alternatively, use a microwave.

Heat in intervals while stirring to guarantee even warmth.

Final Thoughts

Enjoying a hearty bowl of Chicken Bean Soup is a perfect way to warm up on a chilly day.

The combination of tender chicken, beans, and spices creates a satisfying and flavorful dish.

Feel free to customize the soup by adding your favorite toppings or adjusting the spices to suit your taste.

Remember, resting the soup for a few minutes before serving allows the flavors to meld together beautifully.

Whether you’re serving it as a main course or a comforting starter, this soup is sure to be a hit with family and friends.

Frequently Asked Questions

Can I Substitute Chicken With a Vegetarian Option?

You can substitute chicken with chickpeas or tofu for a vegetarian option. Sauté onion and garlic, add chickpeas or cubed tofu, season with spices, then follow the recipe steps. Adjust seasoning to suit your taste preference.

What Are Some Suitable Herbs Instead of Cilantro?

You can replace cilantro with parsley for a mild flavor, or try adding basil or mint for a unique twist. Add herbs in the final step to enhance aroma and guarantee they complement the other ingredients.

How Can I Make the Soup Spicier?

To make the soup spicier, add 1 teaspoon of chili powder when seasoning the chicken. You can also stir in 1 diced jalapeño with the onions or finish with a dash of hot sauce before serving.

Is This Soup Gluten-Free?

Yes, the soup is gluten-free as long as all the ingredients are certified gluten-free. Confirm the chicken broth doesn’t contain gluten and verify all canned goods. Always check labels to prevent any gluten contamination.

Can I Use Canned Chicken Instead of Fresh?

Yes, you can use canned chicken. Drain and add it after sautéing garlic and onion. Skip the browning step. Adjust salt if needed, as canned chicken can be seasoned. Proceed with remaining ingredients and steps.

Chicken Bean Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board
• 1 set Measuring cups

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 1 pound chicken breast cubed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon paprika
• 4 cups chicken broth
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) black beans rinsed and drained
• 1 can (15 ounces) kidney beans rinsed and drained
• 1 cup corn kernels
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro chopped

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add diced onion and minced garlic, sauté until translucent.
• Add cubed chicken breast to the pot and season with salt, pepper, cumin, and paprika.
• Cook chicken until browned on all sides.
• Pour in chicken broth and bring to a simmer.
• Add diced tomatoes, black beans, kidney beans, and corn to the pot.
• Stir well and let it simmer for 30 minutes.
• Add lime juice and chopped cilantro, stir to combine.
• Remove from heat and let the soup rest for 5 minutes before serving.

Notes

For a richer flavor, consider using bone-in chicken pieces and removing the bones before serving. You can also add a pinch of chili powder for extra heat, or top each serving with shredded cheese or a dollop of sour cream for added richness. Adjust the consistency of the soup by adding more broth if needed.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.