Three Bean Chicken Soup

This Three Bean Chicken Soup is a mildly spiced, hearty dish that is packed with both protein and flavor. This savory chicken and bean stew is simmered in a delicious broth and features a surprise ingredient!

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A bowl of three bean chicken soup on a table.

Who doesn’t love a comforting bowl of soup? Besides this chicken soup with beans, other popular recipes include this Cauliflower Potato Soup which is a lovely side dish or light lunch, and also this hearty Chicken and Wild Rice Soup for something a bit more substantial. You can also check out the Soups category for a whole bunch of delicious ideas.

Why YOU will love this recipe

  • This hearty soup is packed with protein and fiber. This combination can help keep you feeling full and satisfied making it a great option for a wholesome, filling meal.
  • This recipe is versatile. You can customize it with various ingredients and seasonings to suit your personal preferences.
  • It is naturally gluten-free. Bonus!
Overhead image of three bean chicken soup.

Ingredients

Find the full ingredient list, with measurements, in the recipe card below.

  • Olive oil – For sauteeing your ingredients.
  • Onion – This adds depth of flavor to the soup.
  • Chicken – We typically use chicken breast but use your preference! Chicken thighs also work well.
  • Garlic cloves – Fresh minced is always best but you can use garlic powder in a pinch.
  • SeasoningsChili powder, cumin, turmeric, cayenne pepper, and of course, salt and pepper.
  • Beans – Use your faves! We like white beans, black beans, and kidney beans.
  • Chicken broth – Use store-bought or make your own! We sometimes use a homemade Vegetable Broth.
  • Salsa – This is our surprise ingredient! It adds a punch of flavor and color. Using salsa is a cooking hack for adding tomatoes to your soup without having to chop. We recommend Herdez brand as it is so fresh tasting and has a great ingredient list. Choose medium or hot. Your pick!

Equipment

  • Cutting board and chef’s knife – We use a Victorinox knife which has lasted us for years. We sharpen it once a year or so at the hardware store.
  • Large saucepan – A large 4-quart stainless steel soup pot is a useful piece of kitchen equipment.
  • Wooden spoon – A good wooden spoon is a classic standard in any kitchen for stirring all the things.

Instructions

Scroll down to the recipe card at the bottom for the FULL recipe details.

Step 1

First, start with sauteing the diced onions and chicken pieces in the large soup pot.

After that, add in the fresh garlic.

Minced garlic on a knife.

Step 2

Next, the beans!

We rinse them in a colander and pour them right into the pot.

Beans being poured into a large saucepan.

Step 3

Then, pour in your broth. As mentioned above you can choose a ready-made product or make your own broth!

We sometimes buy it and sometimes make it myself. It all depends on time and if I have a bunch of veggie scraps, etc.

Broth being poured into a large saucepan.

Step 4

Finally, stir it all together and let it simmer. We let it cook for a minimum of thirty minutes so all of the flavors can develop.

Step 5

Finally, add in the salsa. Give the soup a stir and let it simmer for five more minutes.

A wooden spoon stirring ingredients in a saucepan.

Expert tip

Don’t be afraid to experiment with spices and seasonings to suit your taste. Paprika or red pepper flakes can add an extra kick to your soup.

Sometimes we add a few dashes of hot sauce.

A bowl of three bean chicken soup on a wooden serving board.

Recipe variations

  • Add cooked wild rice for a hearty and earthy twist.
  • Save time by using pre-cooked rotisserie chicken.
  • Enhance the flavor by adding cooked sausage, such as Italian or chorizo, for a savory and smoky note.
  • Create a creamy version by adding heavy cream or coconut milk for a rich, velvety texture.
  • Boost the veggies by adding leafy greens at the end such as baby spinach or chopped kale leaves.

Serving suggestions

  • We love adding all kinds of toppings to this soup. Some great ideas include a dollop of sour cream or guacamole, chopped pieces of avocado, or crumbled tortilla chips.
  • Add some fresh herbs like chopped parsley, fresh rosemary, thyme, or cilantro.
  • Enjoy this soup with zucchini parmesan chips instead of a bread basket. They add texture and crunch but no gluten.
  • Serve up a big green salad tossed with this easy homemade balsamic dressing and you have a lovely meal.

FAQS

Can I use canned beans in the soup, or should I use dried beans?

We use canned beans to save time, but if you prefer to use dried beans, make sure to soak and cook them before adding to the soup.

Is there a vegetarian or vegan version of this soup?

Yes, you can make a vegetarian or vegan three-bean soup by omitting the chicken and using vegetable broth. Add more vegetables or plant-based protein sources to enhance the flavor and nutrition.

Storage tips

  • Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a microwave or on the stovetop.
  • To freeze, cool it completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2-3 months.
Overhead image of a bowl of three bean chicken soup.

More chicken soup recipes

a bowl of chicken tortilla soup.

Chicken Tortilla Soup – Easy + Gluten Free

a bowl of chicken vegetable soup.

Healthy Chicken Vegetable Soup

Creamy Coconut Curry Chicken Vegetable Soup

a bowl of chicken vegetable quinoa soup.

Chicken Vegetable Quinoa Soup

**This recipe was originally posted on April 16, 2013, updated on October 24, 2019, and updated again on October 20, 2023, with recipe notes, writing, and photos.**

If you’ve tried our chicken and bean soup, please rate the recipe and let us know how it turned out by leaving me a comment below. We’re always interested in feedback!

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As an Amazon Associate, I earn from qualifying purchases.

A bowl of three bean chicken soup on a wooden board.

Three Bean Chicken Soup

Sharon Rhodes
This Three Bean Chicken Soup is a mildly spiced, hearty dish that is packed with both protein and flavor. This savory chicken and bean stew is simmered in a delicious broth and features a surprise ingredient!
4.50 from 14 votes
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4
Calories 513 kcal

Ingredients
  

Instructions
 

  • In a large 4-quart soup pot, heat the olive oil over medium heat.
  • Add the diced onions and chicken pieces, season with sea salt and pepper, and saute until fully chicken is mostly cooked and the onions are translucent. Approximately 5 -6 minutes.
  • Stir in the minced garlic along with the dry spices and cook, stirring, for another 2 minutes.
  • Pour in the drained cans of beans and the broth and stir well to combine. Simmer for 30 minutes stirring occasionally.
  • Add in the salsa, stir again, and cook for another 5 minutes. Taste for seasonings and add more salt if needed.
  • Serve warm.

Video

Notes

Storage tips

  • Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a microwave or on the stovetop.
  • To freeze, cool it completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2-3 months.

Nutrition

Calories: 513kcalCarbohydrates: 62gProtein: 49gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 2590mgPotassium: 1597mgFiber: 19gSugar: 9gVitamin A: 1978IUVitamin C: 10mgCalcium: 160mgIron: 10mg
Keyword chicken bean soup
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16 Comments

  1. How do you come up with only 9 gr of carbs per serving? I put everything in my app and I cone up with 44 carbs.beans and salsa alone are full of carbs.

    1. You are right! I use a recipe program that calculates it automatically I think it used 3 beans instead of 3 cans of beans. lol I’ll edit it. Thanks!

  2. 5 stars
    I made this the other night and my hubby and devoured it! Really good, with a nice warm kick to it. I always add more veggies (onions, bell peppers, etc) to beef things up. Added a drained cart of Mexicorn as well. I had a jar of harissa salsa I stumbled across awhile back and used that instead of the Herdez (which is our default favorite salsa too). It was fabulous, and is definitely going into our family favorites recipe list. Thank you so much for sharing.

  3. this looks soo delicious….will certainly be cooking this sometime very very soon.

    you have some beautiful recipes on your site even though I am not gluten intolerant I certainly prefer to have a very reduced gluten diet and your recipes fit in just perfectly with my current mission to eat healthy and change my lifestyle.

    1. Hi Tanya! Thanks for the kind words 🙂 Similar to you, I don’t have any gluten issues but prefer to stay away from wheat due to the fact that it is mostly genetically modified. I commend you for your mission of eating and living a healthy lifestyle! Keep at it!

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