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Looking down at a bowl of soup with oyster crackers on the side.

Three Bean Chicken Soup

Three Bean Chicken Soup a lightly Southwest flavored soup made with chicken and three different beans. Perfect comfort food for the winter weather.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Three bean chicken soup, Chicken and bean soup
Prep Time: 35 minutes
Cook Time: 37 minutes
Servings: 8 servings
Calories: 693kcal
Author: Dawn

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 14.5 ounces black beans rinsed
  • 14.5 ounces kidney beans rinsed
  • 14.5 ounces white beans rinsed
  • 4 ounces green chilies
  • 2 cups frozen corn
  • 3 cups cooked chicken
  • 42 ounces sodium-reduced chicken broth
  • 2 teaspoons cumin
  • salt and pepper to taste

Instructions

  • Heat oil in a large Dutch oven over medium heat. Add the onion and garlic and saute until tender about 10 to 12 minutes.
  • Once the onion and garlic are tender, add the beans, diced tomatoes, corn, chilies, and chicken, stir together.
  • Stir in the broth and seasonings.
  • Bring the soup to a boil, reduce the heat slightly and simmer for 30 to 45 minutes to blend the flavors.

Notes

  1. To make this recipe as simple as possible use canned beans.
  2. For the white beans, you can use Great Northern Beans, Cannellini Beans, or  Navy Beans.
  3. Make sure to rinse the beans before adding them to the soup. 
  4. Store leftovers in the refrigerator for 3 to 4 days. 
  5. The soup can be frozen.
Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 693kcal | Carbohydrates: 106.9g | Protein: 53.9g | Fat: 7.8g | Saturated Fat: 1.5g | Cholesterol: 40mg | Sodium: 411mg | Potassium: 2780mg | Fiber: 27.9g | Sugar: 10.3g | Calcium: 253mg | Iron: 13mg