Three Bean Chicken Soup
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Three Bean Chicken Soup gets the party started with great flavor and soothing comfort! It's a healthy soup for cold, winter nights and chilly days at home.
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Why You'll Love This Soup
Three Bean Chicken Soup is your best bet if you're looking for a recipe that covers all the bases! This southwestern soup has lots of good-for-you ingredients including three types of beans, fire roasted tomatoes, and fresh cilantro.
I add spices such as cumin, garlic and turmeric for good measure, which makes the soup both filling and healthy at the same time. You'll love how easy it is to make, and your family will love how hearty and delicious it tastes!
Ingredient List
- onion - starts the party!
- sweet peppers - colorful and flavorful
- butter - the base for all good soups
- chicken - can use rotisserie or fresh chicken
- chicken broth - adds richness
- three types of canned beans - black, chili and white
- fire roasted tomatoes - adds exceptional flavor
- creamed corn - acts as a thickening agent in this recipe
- cumin, turmeric, garlic powder, pepper - essential spices
- fresh cilantro - gives this recipe its 'kick'
- sour cream, cheese and tortilla strips - optional garnish
Quantities are listed in the recipe card below.
How to Make It
Don't let the ingredient list fool you, this soup comes together quickly and is ready in a snap.
- In a large dutch oven or stock pot, saute' onion and pepper in butter for a few minutes over medium heat.
- Stir in chicken and brown.
- Pour in chicken broth.
- Add three types of beans, tomatoes and corn. Stir well.
- Season with cumin, turmeric, garlic powder and pepper.
- Add chopped fresh cilantro and mix all ingredients together.
- Simmer soup for 20 minutes.
- Ladle soup into bowls and top with sour cream, cheese and tortilla strips if desired.
Can This Soup Be Frozen?
Yes! Three Bean Chicken Soup freezes really well in airtight containers. Be sure to cool the soup first before placing it in a container so it won't harbor harmful bacteria. Once it's cooled safely, freeze soup for up to 3 months for best flavor.
Recipe Tips and FAQs
- Dice vegetables and chicken into small bite so it cooks uniformly.
- Use the freshest ingredients possible. It's best to use fresh cilantro.
- Fire roasted tomatoes provide excellent flavor, but feel free to substitute another diced tomato if necessary.
- Garnishes add extra calories. Choose wisely.
- Substitute green peppers for sweet peppers if desired.
- Creamed corn acts as a thickening agent in this recipe, but kernel corn can be used if creamed corn is not available.
More Soups to Love
There's nothing like a hot bowl of soup to fill you up and keep you fueled for the day ahead. If you love soup, try my other recipes too...
- All the Love Potato Soup
- Creamy Corn Chowder
- Hungarian Mushroom Soup
- Broccoli Cheese Chowder
- Vegetable Beef Soup
Recipe Card
Three Bean Chicken Soup
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- 1 medium onion diced
- 3 mini sweet peppers diced
- 1 Tbsp. butter or olive oil
- 1 cup raw chicken breasts diced
- 1 32 oz carton chicken broth
- 1 15 oz can black beans
- 1 15 oz can chili beans
- 1 15 oz can white beans
- 1 15 oz can fire roasted tomatoes, diced
- 1 15 oz can creamed corn
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon garlic powder
- pepper to taste
- ½ cup fresh cilantro chopped
- sour cream cheese, cilantro and tortilla chips to garnish (optional)
Instructions
- In a large dutch oven or stock pot, sauté onion and diced mini peppers in butter or olive oil for a several minutes over medium heat.
- Add chicken, then continue to stir until browned.
- Pour in chicken broth and bring to a boil.
- Add canned beans (undrained), tomatoes and corn. Stir well.
- Season with cumin, turmeric, garlic powder and pepper.
- Add chopped fresh cilantro and mix all ingredients together.
- Simmer soup for 20 minutes on low heat.
- Ladle soup into bowls and top with sour cream, cheese and tortilla strips if desired.
Notes
- Creamed corn acts as a thickening agent in this recipe, but canned corn can be substituted if desired.
- Soup can be frozen in airtight containers for up to 3 months after cooled completely.
Nutrition
Nutrition info is an auto generated estimate.
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It’s snowing and this sounds like just the ticket on a cold day!
Thanks, Lorna! Wish you could join me with a big bowl of it! 🙂
Do you drain the canned beans before adding them? Sounds great; love using creamed corn as a thickening agent for soup; I have not thought of that before!
Thanks AJ! No, I don't drain the beans. Sorry, I need to specify. Will do now! I hope you get a chance to make this recipe. Let me know if you do! 🙂
What are the calories per serving
Hi Jeannie. Many of the online calculations for caloric content are incorrect, so I'd rather not risk giving you inaccurate information. However, you can visit an online calorie calculator and get an estimation if that works for you!