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–+ servings
hearty chicken bean soup

Chicken Bean Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

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

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.
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