SIMPLE CHICKEN AND WHITE BEAN SOUP
A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.
Provided by MaxMama
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
- Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
- Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g
WHITE BEAN AND CHICKEN SOUP
This recipe is from the December 2008 issue of Food and Wine. It uses boneless chicken thighs. This is a hearty, jalapeno-spiked soup by Melissa Rubel. This can be made 2 days ahead and reheated before serving.
Provided by mary winecoff
Categories Chicken Thigh & Leg
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Season the chicken with salt and pepper. In a large cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.
- Add the onion to the casserole and cook over moderate heat, stirring, until tender, about 5 minutes. Add the garlic and jalapeno and cook until fragrant. Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly until fragrant.
- Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.
- Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and pepper and serve with any of the extras that you like.
Nutrition Facts : Calories 572, Fat 14.5, SaturatedFat 3.1, Cholesterol 148.8, Sodium 888.9, Carbohydrate 56.1, Fiber 18, Sugar 5.8, Protein 53.6
WHITE BEAN ENCHILADA SOUP WITH CHICKEN
I took one of my favorite enchilada recipes and with slight adjustment transformed it into a soup. For easy preparation I used rotisserie chicken.
Provided by thedailygourmet
Categories White Bean Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan over medium-high heat. Add diced onion and saute until soft and translucent, about 3 minutes. Sprinkle flour over onions and slowly pour in chicken broth, stirring to prevent any lumps from forming. Add cannellini beans, chiles, and cooked chicken. Simmer until everything is heated through, about 6 minutes. Reduce heat and carefully stir in sour cream in dollops to prevent curdling.
- Season with cumin and Mexican seasoning mix. Stir in Monterey Jack cheese until melted. Serve immediately garnished with sliced avocado.
Nutrition Facts : Calories 511.9 calories, Carbohydrate 26.3 g, Cholesterol 92.6 mg, Fat 32.8 g, Fiber 8.4 g, Protein 28.4 g, SaturatedFat 14 g, Sodium 1418.1 mg, Sugar 2.9 g
CHICKEN AND WHITE BEAN CHILI
A light, spicy soup that is great in any season. I hope you enjoy this recipe; my family sure does! For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream.
Provided by XPRESV
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
- Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
- Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 28.1 g, Cholesterol 61 mg, Fat 6.6 g, Fiber 6.6 g, Protein 31.4 g, SaturatedFat 1.3 g, Sodium 1001.4 mg, Sugar 2.6 g
SOUTHWESTERN CHICKEN AND WHITE BEAN SOUP
Bring the fabulous flavors of the Southwest to your dinner table in 20 minutes with this hearty chicken and bean soup - featuring Progresso® broth and Old El Paso® taco seasoning mix.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In small bowl, toss chicken and taco seasoning mix until coated. Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally, until lightly browned. Add broth, scraping pan to loosen brown particles.
- In small bowl, slightly mash beans, leaving some whole. Add beans and salsa to chicken mixture; stir well. Heat to boiling; reduce heat. Simmer uncovered 10 minutes or until slightly thickened. Garnish individual servings with sour cream, cilantro and pepper.
Nutrition Facts : Calories 130, Carbohydrate 9 g, Fiber 2 g, Protein 18 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 550 mg
CHICKEN & WHITE BEAN SOUP WITH SPINACH & PARMESAN
This recipe, published in Fitness magazine, is from Rocco Dispirito, a chef and cookbook author and a Fitness magazine advisory board member. He has a cooking show, Rocco Gets Real, which will air on A&E in October 2008. He states that to make soups and stews low-fat, skip the sauteing step. Instead, bring all the ingredients to a simmer together - and serve.
Provided by CookingONTheSide
Categories Stocks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In Dutch oven, bring chicken broth, pasta sauce, cannellini beans and crushed red pepper to a simmer.
- Turn heat to low.
- Season chicken breasts with salt and pepper; add to broth.
- Gently poach chicken, stirring occasionally, for about 2 minutes (the broth should barely simmer).
- Stir in baby spinach.
- Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
- Stir in basil; season with salt and pepper to taste.
- Ladle soup into bowls and top with grated cheese.
WHITE BEAN SOUP
I turned to this hearty recipe after my husband had open-heart surgery. Filled with beans, veggies and chicken, it's chock full of fiber and lean protein to help fill us up. It makes a big batch so it's great to freeze for leftovers. -Elizabeth Wagner, Clio, Michigan
Provided by Taste of Home
Categories Lunch
Time 2h20m
Yield 11 servings (1-3/4 quarts).
Number Of Ingredients 13
Steps:
- Sort beans and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. , Drain and rinse beans, discarding liquid; set beans aside. Sprinkle chicken with 1/2 teaspoon salt. In the same pan, saute chicken in 1 tablespoon oil until no longer pink. Drain and set aside. Saute onion in remaining oil until tender. Add the carrots, celery and garlic; saute 1-2 minutes longer. , Stir in the broth, water, pepper, beans and chicken; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2-1/4 hours or until beans are tender. Stir in parsley and remaining salt., Serve immediately or cool and freeze in a freezer container for up to 3 months. , To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally. Stir in 1/4 cup parsley and 1/2 teaspoons salt.
Nutrition Facts : Calories 270 calories, Fat 5g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 499mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 9g fiber), Protein 27g protein. Diabetic Exchanges
SPICY CHICKEN AND WHITE BEAN SOUP
Chicken, white beans, corn and green salsa make this soup a satisfying meal. Garnished with diced avocado, cheese and chips really kicks it up.
Provided by lisar
Categories Poultry
Time P1DT25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour chicken broth into stock pot and bring to a boil.
- *Add chicken breasts, reduce to a simmer and cook for about 20 minutes or until chicken is cooked through.
- Take chicken out and shred or cut into bite-sized pieces.
- Return chicken to the broth.
- Add remaining ingredients and simmer for 1 to 2 hours.
- Garnish soup with avocado, cheese, and chips.
- *Left-over cooked chicken can be easily substituted.
Nutrition Facts : Calories 406.2, Fat 8.2, SaturatedFat 1.5, Cholesterol 25.2, Sodium 1074.1, Carbohydrate 61.8, Fiber 13.1, Sugar 3.8, Protein 27.2
CHUNKY CHICKEN AND WHITE BEAN SOUP
This is another one of those recipes that you can change-up how you want by adding different veggies. I tossed a Parmesan cheese rind into mine for added flavor but it can be left out and taste just as good. I used fresh spinach I chopped up into smaller pieces but you could use frozen also if you prefer. Just be sure to drain it well by squeezing it in a kitchen towel to force out the moisture (once thawed of course.) Then just chopped it up and add it in when you do the chicken. You can use fresh basil if you like, but just add it in when you add in the chicken to keep the flavor bright. I served it with a crusty bread, which I highly recommend to soak up the soup. It is pretty darn tasty!
Provided by Maiden77
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large pot or Dutch oven over medium-high heat. Toss in the onions, celery, carrots, and mushrooms. Cook until the onions are translucent and the mushrooms are browned.
- Add in the tomato paste and cook several minutes until it deepens in color. Add the red pepper flakes and garlic and cook 30 seconds.
- Place in the tomatoes, broth, basil, bay leaves, and rind. Bring to a simmer before placing in the chicken. Cook for 15 to 20 minutes until the chicken is cook.
- Remove the chicken to a cutting board and cool. Add the spinach and beans to the pot. Simmer for 15 minutes.
- While the soup simmers shred the chicken into bite size pieces. After the soup has simmer 15 minutes return the chicken to the pot and simmer for 5 minutes longer. Salt and pepper to taste. Serve topped with shredded Pecorino Romano cheese or Parmesan cheese if you like.
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