Whitebeanandchickensoup Recipes

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SIMPLE CHICKEN AND WHITE BEAN SOUP



Simple Chicken and White Bean Soup image

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.

Provided by MaxMama

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, chopped
2 teaspoons chopped garlic
4 skinless, boneless chicken breast, chopped
2 (14.5 ounce) cans great Northern beans
20 ounces chicken broth
1 (4 ounce) can chopped green chiles (such as Old El Paso®)
12 sprigs cilantro, chopped
2 teaspoons salt
½ teaspoon cayenne pepper

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g

WHITE BEAN AND CHICKEN SOUP



White Bean and Chicken Soup image

This recipe is from the December 2008 issue of Food and Wine. It uses boneless chicken thighs. This is a hearty, jalapeno-spiked soup by Melissa Rubel. This can be made 2 days ahead and reheated before serving.

Provided by mary winecoff

Categories     Chicken Thigh & Leg

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 18

3 lbs boneless skinless chicken thighs, cut into 1 inch dice
salt and pepper
2 tablespoons vegetable oil
2 medium onions, diced
3 garlic cloves, minced
1 jalapeno, minced
2 tablespoons all-purpose flour
2 tablespoons chili powder, blend
2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon cayenne pepper
8 cups chicken stock
3 (15 ounce) cans navy beans, drained
tortilla chips, for serving
sour cream, for serving
shredded monterey jack cheese, for serving
cilantro, for serving
diced avocado, for serving

Steps:

  • Season the chicken with salt and pepper. In a large cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.
  • Add the onion to the casserole and cook over moderate heat, stirring, until tender, about 5 minutes. Add the garlic and jalapeno and cook until fragrant. Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly until fragrant.
  • Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.
  • Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and pepper and serve with any of the extras that you like.

Nutrition Facts : Calories 572, Fat 14.5, SaturatedFat 3.1, Cholesterol 148.8, Sodium 888.9, Carbohydrate 56.1, Fiber 18, Sugar 5.8, Protein 53.6

CHICKEN & WHITE BEAN SOUP



Chicken & White Bean Soup image

Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.

Provided by EatingWell Test Kitchen

Categories     Healthy Soup Recipes

Time 25m

Number Of Ingredients 7

2 teaspoons extra-virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
2 14-ounce cans reduced-sodium chicken broth
2 cups water
1 15-ounce can cannellini beans, rinsed
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 14.8 g, Cholesterol 79.3 mg, Fat 5.8 g, Fiber 4 g, Protein 35.1 g, SaturatedFat 1.4 g, Sodium 244.1 mg, Sugar 1.3 g

WHITE BEAN & CHICKEN ENCHILADA SOUP



White Bean & Chicken Enchilada Soup image

I made this soup to please my daughters' craving for creaminess, my husband's for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. -Darcy Gonzalez, Palmdale, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3 boneless skinless chicken breasts (6 ounces each), cubed
1/2 medium onion, chopped
1 garlic clove, minced
2 cups frozen corn, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 carton (32 ounces) reduced-sodium chicken broth
1 tablespoon ground cumin
2 seeded and chopped jalapeno peppers, divided
1 teaspoon pepper
2 green onions, chopped
Sour cream, shredded cheddar cheese and tortilla chips
Fresh cilantro leaves, optional

Steps:

  • In a large stockpot, combine first 8 ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and soup is heated through, 15-20 minutes., Serve with remaining chopped jalapeno and the green onions. Top with sour cream, cheese and tortilla chips. If desired, add cilantro leaves.

Nutrition Facts : Calories 301 calories, Fat 5g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 1121mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 12g fiber), Protein 25g protein.

WHITE BEAN ENCHILADA SOUP WITH CHICKEN



White Bean Enchilada Soup with Chicken image

I took one of my favorite enchilada recipes and with slight adjustment transformed it into a soup. For easy preparation I used rotisserie chicken.

Provided by thedailygourmet

Categories     White Bean Recipes

Time 20m

Yield 4

Number Of Ingredients 12

1 tablespoon unsalted butter
1 small onion, diced
1 tablespoon all-purpose flour
2 cups chicken broth
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 (4.5 ounce) can chopped green chilies
8 ounces diced cooked chicken
4 ounces sour cream
1 teaspoon ground cumin
½ teaspoon Mexican seasoning mix (such as Goya® Sazonador Total)
4 ounces shredded Monterey Jack cheese
1 medium avocado, pitted, peeled, and sliced

Steps:

  • Melt butter in a saucepan over medium-high heat. Add diced onion and saute until soft and translucent, about 3 minutes. Sprinkle flour over onions and slowly pour in chicken broth, stirring to prevent any lumps from forming. Add cannellini beans, chiles, and cooked chicken. Simmer until everything is heated through, about 6 minutes. Reduce heat and carefully stir in sour cream in dollops to prevent curdling.
  • Season with cumin and Mexican seasoning mix. Stir in Monterey Jack cheese until melted. Serve immediately garnished with sliced avocado.

Nutrition Facts : Calories 511.9 calories, Carbohydrate 26.3 g, Cholesterol 92.6 mg, Fat 32.8 g, Fiber 8.4 g, Protein 28.4 g, SaturatedFat 14 g, Sodium 1418.1 mg, Sugar 2.9 g

SOUTHWESTERN CHICKEN & WHITE BEAN SOUP



Southwestern Chicken & White Bean Soup image

I got this recipe out of a Swanson booklet of free recipes. I will admit that I haven't tried it yet, but do intend to try it soon. Would love to know what you all think about it!!!!

Provided by Jellyqueen

Categories     Clear Soup

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb boneless chicken breast, cube
1/2 cup chopped onion
3 cloves garlic, smashed and minced
1 teaspoon cumin
1 (14 ounce) can chicken broth
1 cup chunky salsa
1 (15 ounce) can small white beans, rinsed and drained
1 cup frozen whole kernel corn
salt and pepper

Steps:

  • Spray large sauce pan with cooking spray.
  • Heat pan for about 1/2 minute, then add chicken and cook until browned, stirring often.
  • Add onion, garlic and cumin and cook until onion is tender.
  • Add broth, salsa, beans and corn.
  • Heat to a boil.
  • Cover and cook over low heat 20 minutes.

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4/5
Total Time 1 hr 35 mins
Servings 8
  • Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.
  • Add the onions to the casserole and cook over moderate heat, stirring, until tender, 5 minutes. Add the garlic and jalapeño and cook until fragrant. Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly, until fragrant. Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.
  • Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and pepper and serve with the tortilla chips, sour cream, Jack cheese, cilantro and avocado.


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