Description
Hearty Chicken Bean Soup
Ingredients:
2 cups cooked chicken breast, shredded
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) sweet corn, drained
1 can (15 oz) diced tomatoes with green chilies
4 cups chicken broth
1 small onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
2 tablespoons olive oil
Fresh cilantro, for garnish
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Instructions:
1. Sauté Aromatics:
In a large pot, heat olive oil over medium heat.
Add diced onion and garlic, and sauté until soft and fragrant (about 3 minutes).
2. Add Ingredients:
Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute to toast the spices.
Add chicken broth, shredded chicken, beans, corn, and diced tomatoes with chilies. Stir to combine.
3. Simmer:
Bring the soup to a boil, then reduce the heat to low.
Cover and simmer for 20-25 minutes to let the flavors meld together.
4. Season:
Taste the soup and adjust salt and pepper as needed.
5. Serve:
Ladle the soup into bowls and garnish with fresh cilantro.
Serve warm with crusty bread or tortilla chips.
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Tips:
For extra flavor, add a squeeze of lime juice before serving.
Customize with toppings like shredded cheese, sour cream, or avocado slices.
#ComfortFood #HealthyMeals #ChickenSoup
Step-by-Step Guide
Follow this detailed guide for perfect soup every time. First, ensure all canned ingredients are drained and rinsed, especially the beans, to control sodium. Shred your cooked chicken into bite-sized pieces. In your large pot, heat the olive oil over medium heat until it shimmers. Add the diced onion, cooking until translucent, then add the minced garlic for the final minute to prevent burning. This builds your flavor base. Next, add the dry spices (cumin, chili powder, paprika) and stir constantly for 60 seconds to “bloom” them, releasing their oils and depth. Immediately pour in the chicken broth to stop the cooking. Add the chicken, beans, corn, and tomatoes. Stir, bring to a rolling boil, then immediately reduce to the lowest simmer. Cover and cook for the full 25 minutes; this time is crucial for the flavors to marry. Finish by seasoning with salt and pepper to taste.
Serving Suggestions
This versatile soup shines with creative toppings and sides. Serve it in deep bowls with a wedge of lime on the side for a bright squeeze. Top with fresh cilantro, diced avocado, a dollop of sour cream, or shredded Monterey Jack cheese. For a complete meal, pair it with warm crusty bread for dipping, buttery cornbread, or crispy tortilla chips. It also makes an excellent filling for a hearty burrito bowl over a bed of cilantro-lime rice.
How-to Summary
To make Hearty Chicken Bean Soup: Sauté onion and garlic in oil. Bloom spices for one minute. Add broth, chicken, beans, corn, and tomatoes. Boil, then simmer covered for 20-25 minutes. Season and garnish.
Frequently Asked Questions
Can I make this soup in a slow cooker? Yes. Sauté the aromatics and bloom the spices on the stove first for best flavor, then transfer everything to the slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
What can I use instead of canned beans? You can substitute with 1.5 cups of cooked, dried beans for each can. Great northern or cannellini beans work well for the white beans.
How can I make this soup spicier? Use hot chili powder, add a diced jalapeño with the onions, or include a pinch of cayenne pepper with the other spices.
How should I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if it has thickened.
Can I freeze this soup? Absolutely. It freezes excellently for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly. The bean texture may soften slightly but remains delicious.
Common Mistakes to Avoid
Avoid these pitfalls: 1) Not rinsing the canned beans, which leaves excess sodium and a starchy liquid. 2) Burning the garlic by adding it too early with the onions; add it last for the sauté. 3) Skipping the step to toast the spices, which results in a flat, dusty flavor. 4) Boiling the soup vigorously after adding all ingredients, which can make the chicken dry and beans mushy. A gentle simmer is key. 5) Overseasoning with salt before the soup has finished simmering and reduced, as flavors concentrate.
Conclusion
This Hearty Chicken Bean Soup is the ultimate weeknight champion, combining simplicity with deep, satisfying flavor. It’s a flexible recipe that welcomes customization with your favorite beans, spices, and toppings. Nutritious, filling, and perfect for batch cooking, it’s a reliable go-to that will become a cherished staple in your meal rotation. Enjoy the comfort in every bowl.