Chicken White Bean Soup
Chicken White Bean Soup Recipe – A light and lean chicken soup with robust flavor and texture. Made with beans, tons of vegetables, and savory spices.
Why We Love This Chicken White Bean Soup Recipe
Make this White Bean Chicken Soup tonight for a protein-packed, veggie-filled, hearty meal! With its generous batch size, it’s perfect for meal prepping—whether you plan to take it to work for lunch, freeze leftovers for later, or feed a crowd.
The best part? It’s incredibly easy to make with minimal time and effort. Chances are, you already have most (if not all) of the ingredients in your freezer, pantry, and spice drawer.
And the flavor is absolutely delicious! The zesty, robust broth is brimming with chunky goodness that’s sure to satisfy.
This one-pot wonder will quickly become a family favorite!
Ingredients You Need
- Small onion – peeled and chopped
- Red bell pepper – seeded and chopped
- Carrots – sliced
- Garlic – minced
- Butter – or olive oil
- Chicken breasts – boneless, skinless
- White beans – any variety
- Green chiles – chopped
- Chicken broth – or chicken stock with water
- Seasonings – bay leaf, thyme, cumin, mustard, ginger, crushed red pepper
- Frozen corn – or fresh or canned
- Salt and pepper – to taste
- Fresh parsley – chopped, for garnish
How to Make Chicken White Bean Soup
- Set a stock pot over medium heat. Add the butter, onions, peppers, carrots, and garlic. Sauté for 3-5 minutes
- Add the chicken breasts, beans, chiles, broth, all herbs and spices, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Bring to a simmer and cook for 20 minutes.
- Once the chicken breasts are cooked through, pull them out of the soup with tongs. Add the corn to the soup. Then 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!
Get the Complete (Printable) Chicken White Bean Soup Recipe Below. Enjoy!
Serving Suggestions
This Chicken White Bean Soup is hearty enough to stand on its own, but you can also serve plenty of delicious sides to complement it! A fresh, crisp salad with a tangy vinaigrette is a great way to balance the richness of the soup. Warm, crusty bread or garlic bread pairs perfectly for dipping into the zesty broth.
If you’re looking to round out the meal with something sweet, a light fruit salad would be refreshing. Whether served as a solo star or with a few tasty sides, this bean soup is sure to satisfy!
Frequently Asked Questions
Absolutely! To make it in a slow cooker, simply add all the ingredients except the beans and cook on low for 6-8 hours or high for 3-4 hours. If using canned beans, stir them in during the last 30 minutes of cooking.
This soup will stay fresh in the fridge for up to 4-5 days. Be sure to store it in an airtight container. It also reheats well, making it great for meal prep.
Yes! This soup freezes beautifully. Let it cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stovetop.
Definitely! Rotisserie chicken is a convenient option and can be shredded and added during the last few minutes of cooking, just long enough to heat through.
Looking for More Chicken Soup Recipes? Be Sure to Try:
- Low Carb Green Curry Chicken Noodle Soup
- Skinny Chicken Fajita Soup
- Light Creamy Chicken Barley Kale Soup
- Chimichurri Chicken Lentil Soup
- Greek Lemon Chicken Soup
Get the Complete (Printable) Chicken White Bean Soup Recipe Below. Enjoy!
Chicken White Bean Soup
Video
Ingredients
- 1 small onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1-2 carrots, sliced
- 2-3 cloves garlic, minced
- 2 teaspoons butter
- 1 1/4 pounds boneless skinless chicken breasts
- 3 cans white beans in any variety, drained (15-ounce cans)
- 4.5 ounces chopped green chiles (1 can)
- 11 cups chicken broth
- 1 bay leaf
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 2 teaspoons ground cumin
- 1 teaspoon ground dried mustard
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 10 ounces frozen corn
- Salt and pepper
- Chopped parsley for garnish
Instructions
- Set a large 6-8 quart stock pot over medium heat. Add the butter, onions, peppers, carrots, and garlic. Sauté for 3-5 minutes, stirring occasionally.
- Add the whole chicken breasts, beans, chiles, broth, all herbs and spices, 1 teaspoon salt and 1/2 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. Then 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!
This soup is amazing! I cut the amount of broth and the spices in half and added only 2 cans of beans, as there are only 2 of us. Left the chilis out, because I didn’t have any. Best chicken soup I have had!
This soup was so bland. It’s like the start of something good but needs more. If I were to make it again, I would use 8 cups of chicken broth and add celery and spinach with the corn. I would also double up some of the spices.
This is one of our favorite winter soups. At first, I was a little surprised by the inclusion of ginger, which seemed an unusual choice with the other spices, but it absolutely makes the flavor pop. Love this nice big recipe that leaves plenty for the freezer. Thanks!
Family said it was the best soup I’ve ever made. So full of flavour. I followed the recipe except for two additions: added fresh herbs from my garden and added 2 Tablespoons of tomato paste. Served with freshly baked buns. Keeper for sure. Thank you!
This soup was delicious. Even my son asked for leftovers for lunch. I made mine in an instant pot because the chicken was frozen and the beans were dry. I used 6 cups broth (half veggie half chicken m) because that is what fit in my Instant Pot. I also added a can of diced tomatoes.
I’m hoping I’m not the only one with this problem and maybe you or someone has a solution. When you highlight an ingredient in your recipe such as “chicken broth” when I print the recipe the highlighted area does not print. I understand the monetary advantage for you but it’s a pain to have to stop and write in different ingredients. Any solutions? I hope so. Love the ones I’ve made so far.
Hi Margi,
I cannot replicate this issue, but I will have our tech team look into it right away!
This soup was soooo good. Perfect dinner on a cold day. I love that it came together so easily.
I didnt have green chiles so I used chopped Pepperonconi’s
The Pepperonconi s added a nice flavor of salty tangy and spicy zip.
I had to also use green bell pepper instead of red bell pepper.
I only had one can of white beans so substituted black beans for the other beans.
I also only added 8 cups of broth because I like a thicker soup.
This soup is fabulous.
A real keeper!
I didnt have green chiles so I used Peperconi’s
The Peperconi s added a nice flavor of salty tangy and spice.
I had to also use green peppers instead of red.
I only had one can of white beans so substituted black beans for the other beans.
I also only added 8 cups of broth because I like a thicker soup.
This soup is fabulous.
A real keeper!
I made it as is and it is a very good soip. Thankyou!
You forgot the celery and the spinach.