Spicy 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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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!
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.
- Seasonings – Chili 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.
Step 2
Next, the beans!
We rinse them in a colander and pour them right into the pot.
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.
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.
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.
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
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.
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.
More chicken soup recipes
**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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Three Bean Chicken Soup
Ingredients
- 1 tbsp olive oil
- 1 cup diced onion
- 2 chicken breasts, cut into bite-sized pieces
- ½ tsp fine sea salt
- ½ tsp pepper
- 3 garlic cloves, minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp turmeric
- ½ tsp cayenne pepper
- 3 cans beans, drained and rinsed. We use black beans, kidney beans, and navy beans.
- 6 cups chicken broth
- 2 cups salsa
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.
