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!

Course Soup

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 513kcal

Author Sharon Rhodes

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.

Nutrition