Simple Chicken and White Bean Soup

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."
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45 m servings 303 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 1496 mg
  • 60%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  • Cook's Note:
  • You can increase the broth and the beans by 1 can each to make extra.


Read all reviews 4
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This was really easy to make but the flavors just weren't there. Next time I will add some Mexican oregano and shred the chicken so it can absorb more of the flavors. This would be a quick week ...

We love this recipe. I never would have tried chili's. Awesome soup.

Since I do not care for cilantro, I substituted parsley. The soup is not very flavorful, you can just taste the cayenne pepper that adds heat. Will add a little taco sauce when serving.

It was a little salty so I may try again with a reduced sodium broth.

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