14 High Protein Healthy Soup Recipes With Chicken and Beans

These soups use chicken and beans to add protein without much extra work. They focus on simple steps and ingredients you can keep on hand. You will find options that fit busy weeknights or weekend prep. Each one keeps the flavors straightforward and filling. This list gives you practical ideas to add more protein to your meals.

Helpful Tips Before You Start

These tips will help you build flavorful soups that stay high in protein from chicken and beans.

Rinse Canned Beans Well

Drain and rinse canned beans under cold water to lower sodium while keeping all the protein intact.

Shred Chicken After Cooking

Cook chicken breasts or thighs first, then shred them so they mix evenly through the soup.

Mash a Few Beans for Thickness

Press a small portion of beans against the pot wall to naturally thicken the broth without extra ingredients.

Use Low Sodium Broth

Start with low sodium broth so the added chicken and beans can boost protein without pushing salt levels too high.

Portion and Freeze Extras

Ladle cooled soup into single serve containers for easy high protein lunches you can reheat later.

Chicken Black Bean Tortilla Soup

This chicken black bean tortilla soup combines shredded chicken and black beans in a spiced tomato broth. It works well for weeknight dinners or meal prep when you need a filling bowl that still feels light.

The soup tastes smoky and slightly tangy with a bit of heat from the spices. Crispy tortilla strips on top give it a satisfying crunch against the soft beans and tender chicken.

Chicken Black Bean Tortilla Soup

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb boneless skinless chicken breasts
• 2 (15 oz) cans black beans, rinsed and drained
• 4 cups low sodium chicken broth
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 corn tortillas, cut into thin strips
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

fremgangsmåte

 

• Place the chicken breasts in a large pot and cover with the chicken broth. Bring to a simmer over medium heat and cook for 15 minutes until the chicken is cooked through. Remove the chicken and shred it with two forks. Set the broth aside.
• In the same pot, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
• Pour in the diced tomatoes with their juices and the reserved chicken broth. Add the rinsed black beans and bring the mixture to a simmer. Cook for 10 minutes to let the flavors blend.
• Return the shredded chicken to the pot. Stir in the lime juice and season with salt and pepper. Simmer for another 5 minutes.
• While the soup simmers, toss the tortilla strips with a light coat of oil if needed and bake at 375°F for 8 to 10 minutes until crisp. Ladle the soup into bowls and top with the tortilla strips and chopped cilantro.

merknader

Bake the tortilla strips ahead and store them in an airtight container so they stay crisp until serving. If the soup thickens too much after storage, add a splash of broth when reheating on the stove. Skip the cilantro if you prefer a milder finish.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Baking sheet

Tuscan Kale Chicken White Bean Soup

This soup brings together tender chicken, creamy white beans, and hearty kale in one pot. It makes a filling meal that feels comforting without being heavy. The flavors lean savory with garlic and rosemary, while the beans add creaminess and the chicken keeps it high in protein.

It works well for weeknight dinners or weekend meal prep. The texture stays balanced with soft beans, wilted greens, and chunks of chicken in a light broth.

Tuscan Kale Chicken White Bean Soup

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 1 pound boneless chicken breast, cut into bite-size pieces
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 teaspoon dried rosemary
• 4 cups chopped kale
• Salt and black pepper to taste
• Grated parmesan, for serving
• Lemon wedges, for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and garlic. Cook for 5 minutes until the vegetables soften.
• Add the chicken pieces to the pot. Cook for 6 to 7 minutes, stirring often, until the chicken is no longer pink on the outside.
• Stir in the cannellini beans, chicken broth, and rosemary. Bring the mixture to a simmer. Season with salt and black pepper.
• Add the chopped kale. Simmer for 8 to 10 minutes until the kale wilts and the chicken cooks through.
• Ladle the soup into bowls. Top each serving with grated parmesan and a squeeze of lemon.

merknader

Simmer the soup a few extra minutes if you prefer a thicker broth, since the beans release starch as they cook. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Skip the parmesan if you need a dairy-free version.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Knife, Cutting board

Moroccan Spiced Chicken Chickpea Soup

This soup brings together tender chicken and hearty chickpeas in a broth filled with warm Moroccan spices. It works well for weeknight dinners or meal prep because it comes together in one pot and tastes even better the next day. The flavor is aromatic with earthy cumin and coriander, a hint of cinnamon, and a bright finish from lemon.

The texture stays satisfying with chunks of chicken and creamy chickpeas in a lightly thickened broth. It makes a filling high-protein meal without feeling heavy.

Moroccan Spiced Chicken Chickpea Soup

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Rett Soup

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 4 cups low-sodium chicken broth
• 1 can (14 oz) diced tomatoes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro
• Lemon wedges for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and carrots and cook for 5 minutes until the vegetables soften.
• Add the chicken pieces to the pot along with the cumin, coriander, smoked paprika, cinnamon, and cayenne. Stir and cook for 4 minutes until the chicken is lightly browned and the spices are fragrant.
• Pour in the chicken broth and add the diced tomatoes. Bring the mixture to a simmer.
• Stir in the chickpeas and season with salt and black pepper. Simmer uncovered for 20 minutes, stirring occasionally.
• Remove the pot from the heat. Ladle the soup into bowls and top each serving with chopped cilantro. Serve with lemon wedges on the side.

merknader

Let the soup sit for 10 minutes after cooking so the flavors settle. If you prefer a thicker broth, mash a few chickpeas against the side of the pot before serving. Leftovers keep well in the refrigerator for up to 4 days and reheat easily on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board

Southwest Chicken Pinto Bean Soup with Cumin

This soup brings together tender chicken, creamy pinto beans, and bold Southwest spices in one pot. The cumin gives it a warm, earthy flavor that pairs well with the tomatoes and peppers. It makes a filling weeknight meal that reheats nicely for lunch the next day.

The texture stays hearty thanks to the beans and chicken, while the broth keeps it light enough for regular meals. It works well when you want something comforting but still high in protein.

Southwest Chicken Pinto Bean Soup with Cumin

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Cook for 4 minutes until the vegetables soften.
• Add the chicken pieces to the pot. Stir in the cumin and chili powder. Cook for 5 minutes until the chicken is no longer pink on the outside.
• Pour in the pinto beans, diced tomatoes, and chicken broth. Season with salt and pepper. Bring the soup to a boil.
• Reduce the heat to low and simmer for 15 minutes until the chicken is cooked through and the flavors blend.
• Ladle the soup into bowls. Top with chopped cilantro and serve with lime wedges on the side.

merknader

Simmering the cumin with the chicken early helps the spice coat the meat evenly. If you want a thicker soup, mash a few beans against the side of the pot before serving. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Lemon Herb Chicken Cannellini Bean Soup

This soup combines tender chicken and creamy cannellini beans in a light broth brightened with lemon and fresh herbs. It works well for weeknight dinners when you want something warm and filling without feeling heavy. The texture stays brothy with soft beans and shredded chicken throughout.

The flavor profile is fresh and herbal with a clean citrus finish that pairs nicely with the protein-rich ingredients.

Lemon Herb Chicken Cannellini Bean Soup

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Rett Soup

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 pound boneless skinless chicken breast
• 4 cups low sodium chicken broth
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Zest and juice of 1 lemon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 30 seconds more.
• Place the chicken breast in the pot and pour in the chicken broth. Add the thyme, rosemary, salt, and black pepper. Bring the mixture to a simmer and cook for 15 minutes until the chicken is cooked through.
• Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot. Add the drained cannellini beans, lemon zest, and lemon juice. Simmer for 10 minutes to let the flavors blend.
• Stir in the chopped fresh parsley just before serving.

merknader

Shred the chicken while it is still warm so it absorbs more broth flavor. If the soup thickens too much after sitting, add a splash of broth when reheating. Fresh parsley added at the end keeps its color and brightness.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife, Forks

Spicy Chipotle Chicken Kidney Bean Soup

This soup brings together tender chicken and hearty kidney beans in a smoky broth with a solid kick from chipotle. It works well on busy weeknights when you want something filling yet simple to pull together. The texture stays thick enough to feel substantial while the flavors stay bright and balanced.

It makes a good choice for meal prep because the taste holds up well after a day or two in the fridge. You get plenty of protein from the chicken and beans without needing extra steps.

Spicy Chipotle Chicken Kidney Bean Soup

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
• Stir in the minced garlic and cook for 1 minute more.
• Add the chicken pieces to the pot. Cook for 5 to 6 minutes, stirring now and then, until the chicken is no longer pink on the outside.
• Mix in the minced chipotle peppers, cumin, and smoked paprika. Cook for 1 minute to release the flavors.
• Pour in the chicken broth and add the drained kidney beans. Season with salt and black pepper.
• Bring the soup to a boil, then lower the heat and simmer uncovered for 15 minutes.
• Ladle into bowls and top with chopped cilantro. Serve with lime wedges on the side.

merknader

If you want less heat, start with one chipotle pepper and taste before adding the second. The soup thickens as it sits, so add a splash of broth when reheating leftovers. Shredded rotisserie chicken works in place of raw pieces if you need a faster version.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife

Ginger Scallion Chicken Mung Bean Soup

This soup combines tender chicken and mung beans in a light broth flavored with fresh ginger and scallions. It works well for weeknight dinners or meal prep when you want something warming yet easy to digest. The result is a clear, savory broth with soft beans and shredded chicken that feels both nourishing and simple.

Ginger Scallion Chicken Mung Bean Soup

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Rett Soup

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup dried mung beans, rinsed
• 1 pound boneless skinless chicken thighs
• 6 cups chicken broth
• 3 tablespoons fresh ginger, minced
• 1 bunch scallions, thinly sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Place the mung beans in a large pot with 4 cups of water. Bring to a boil, then reduce to a simmer and cook for 25 minutes until the beans start to soften.
• Add the chicken thighs to the pot along with the chicken broth, minced ginger, garlic, and the white parts of the scallions. Simmer for 20 minutes until the chicken is cooked through.
• Remove the chicken thighs, shred them with two forks, and return the meat to the pot.
• Stir in the sesame oil, salt, and black pepper. Simmer for another 5 minutes to let the flavors blend.
• Ladle the soup into bowls and top with the green parts of the scallions before serving.

merknader

Use chicken thighs instead of breasts for better texture after simmering. If the broth tastes too mild after cooking, add a splash more sesame oil at the end rather than extra salt. Leftovers keep well in the fridge for three days and reheat gently on the stove without the beans breaking down.

Course: Soup
Cuisine: Asian
Equipment: Large pot, Knife, Cutting board

Mediterranean Chicken Navy Bean Soup with Oregano

This soup combines shredded chicken and navy beans in a light broth seasoned with oregano and a squeeze of lemon. It makes a practical choice for weeknight meals when you want a filling bowl that still feels fresh and balanced.

The texture stays hearty from the beans while the oregano adds an earthy note that pairs well with the tender chicken. It works nicely on cooler evenings or as a make-ahead lunch option.

Mediterranean Chicken Navy Bean Soup with Oregano

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Rett Soup

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans navy beans, drained and rinsed
• 2 cups shredded cooked chicken
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and carrots and cook for 5 minutes until the vegetables begin to soften.
• Pour in the chicken broth. Add the navy beans, shredded chicken, and dried oregano. Season with salt and black pepper.
• Bring the soup to a gentle simmer and cook for 15 minutes, stirring occasionally.
• Remove the pot from the heat and stir in the lemon juice. Ladle the soup into bowls and top with the chopped parsley.

merknader

Use canned navy beans straight from the can after rinsing to keep the broth clear and the cooking time short. If the soup thickens after storage, add a splash of broth when reheating to loosen it without changing the flavor.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board

Thai Coconut Chicken Red Bean Soup

This Thai Coconut Chicken Red Bean Soup combines tender chicken and creamy red beans in a lightly spiced coconut broth. The red curry paste adds gentle heat while the beans help create a thicker texture without extra ingredients. It makes a satisfying meal that feels comforting yet light.

It works well on cooler evenings when you want a quick one-pot dinner with plenty of protein. The flavors stay balanced and fresh thanks to the lime and cilantro at the end.

Thai Coconut Chicken Red Bean Soup

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Rett Soup

Kategori Thai

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons Thai red curry paste
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 4 cups low-sodium chicken broth
• 1 (14-ounce) can light coconut milk
• 1 (15-ounce) can red beans, drained and rinsed
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 3 minutes until the onion softens.
• Stir in the Thai red curry paste and cook for 1 minute to release its aroma.
• Add the chicken pieces and cook for 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
• Add the red bell pepper, chicken broth, coconut milk, and red beans. Bring the soup to a gentle simmer.
• Cook for 10 minutes until the chicken is fully cooked and the flavors have blended.
• Remove from heat and stir in the lime juice. Season with salt and black pepper to taste, then sprinkle with cilantro before serving.

merknader

The red beans naturally thicken the broth as they simmer, so avoid mashing them unless you want an even heartier texture. Reduce the curry paste to 1 tablespoon if you prefer milder heat. Leftovers keep well in the fridge for up to 3 days and reheat gently on the stove with a splash of broth to loosen the consistency.

Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife

Smoky Paprika Chicken and Garbanzo Bean Soup

This soup combines tender pieces of chicken with creamy garbanzo beans in a broth flavored with smoked paprika. It works well for weeknight dinners or meal prep because it comes together in one pot and keeps well in the fridge.

The taste is warm and slightly smoky with earthy notes from the beans. The texture stays hearty without feeling heavy, and the protein from the chicken and beans makes it a satisfying main dish.

Smoky Paprika Chicken and Garbanzo Bean Soup

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Rett Soup

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 pound boneless skinless chicken breast, cut into bite-size pieces
• 2 tablespoons smoked paprika
• 6 cups low-sodium chicken broth
• 2 (15-ounce) cans garbanzo beans, drained and rinsed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion softens.
• Add the chicken pieces and smoked paprika. Stir and cook for 5 minutes until the chicken starts to brown on the outside.
• Pour in the chicken broth and add the garbanzo beans, salt, and black pepper. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 15 minutes until the chicken is cooked through and the flavors have blended.
• Remove the pot from the heat. Stir in the chopped parsley. Serve with lemon wedges on the side.

merknader

Simmering the garbanzo beans in the broth helps them absorb the smoky flavor. If the soup thickens after refrigeration, add a splash of broth when reheating. The lemon wedges brighten the paprika without overpowering it.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife

Indian Spiced Chicken Lentil Bean Soup

This soup combines chunks of chicken with red lentils and chickpeas in a broth seasoned with cumin, turmeric, and garam masala. The result is a thick, hearty bowl that supplies solid protein from three main sources while staying simple to prepare on a weeknight.

The spices build a warm, savory flavor without much heat unless you add extra chili. Lentils break down during cooking to create body, while the beans stay intact for a pleasant bite.

Indian Spiced Chicken Lentil Bean Soup

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Rett Soup

Kategori Indian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound boneless chicken breast, cut into 1-inch pieces
• 1 cup red lentils, rinsed
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
• Stir in the garlic and ginger and cook for 1 minute until fragrant.
• Add the cumin, turmeric, garam masala, and chili powder. Stir for 30 seconds to toast the spices.
• Add the chicken pieces and cook for 4 minutes, stirring occasionally, until the outside is no longer pink.
• Pour in the chicken broth and diced tomatoes. Add the red lentils, chickpeas, salt, and black pepper.
• Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring once or twice, until the lentils are soft and the chicken is cooked through.
• Remove the pot from the heat and stir in the chopped cilantro just before serving.

merknader

If the soup thickens too much while simmering, add a splash of broth to reach the consistency you prefer. Leftovers keep in the refrigerator for three days and reheat well on the stove with a little extra broth stirred in. For a milder version, cut the chili powder in half before cooking.

Course: Soup
Cuisine: Indian
Equipment: Large Pot, Cutting Board, Knife

Mexican Pozole-Style Chicken Black Bean Soup

This soup turns classic pozole flavors into a quick weeknight meal built around chicken and black beans. The broth carries warm chili and cumin notes while hominy gives each bite a little chew. It works well on cool evenings when you want something filling without being heavy.

The recipe keeps prep simple and uses mostly pantry staples. Chicken stays tender when simmered gently, and the beans add extra protein and creaminess to the broth.

Mexican Pozole-Style Chicken Black Bean Soup

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb boneless skinless chicken breasts
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) hominy, drained
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 2 tbsp olive oil
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Lime wedges and chopped cilantro, for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
• Stir in the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until the spices smell fragrant.
• Pour in the chicken broth and bring the mixture to a simmer.
• Add the chicken breasts to the pot. Cover and simmer for 15 minutes until the chicken is cooked through.
• Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the broth.
• Add the drained black beans and hominy. Stir in the salt and pepper. Simmer uncovered for 10 minutes to let the flavors blend.
• Ladle the soup into bowls and serve with lime wedges and chopped cilantro.

merknader

Shred the chicken while it is still warm so it stays moist when returned to the soup. If the broth tastes too mild after simmering, add an extra half teaspoon of chili powder rather than more salt. Leftovers thicken as the beans sit, so add a splash of broth when reheating to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife

Hearty Chicken and White Bean Minestrone

This soup brings together chunks of chicken and creamy white beans in a broth filled with vegetables and Italian herbs. It makes a solid choice for weeknight dinners or meal prep because it holds up well in the fridge and reheats without losing texture.

The result is a thick, savory bowl with soft beans, tender chicken, and a light tomato base that feels comforting without being heavy.

Hearty Chicken and White Bean Minestrone

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 pound boneless skinless chicken thighs, cut into bite-size pieces
• 6 cups chicken broth
• 1 can (15 ounces) diced tomatoes
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups chopped kale

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables start to soften.
• Stir in the garlic and chicken pieces. Cook for 6 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
• Pour in the chicken broth and diced tomatoes. Add the oregano, basil, salt, and pepper. Bring the mixture to a simmer.
• Let the soup simmer for 15 minutes so the flavors blend and the chicken finishes cooking.
• Add the white beans and kale. Stir and cook for another 5 minutes until the kale wilts and the beans are heated through.

merknader

Simmering the beans in the broth helps thicken the soup naturally. If you want a milder flavor, use spinach instead of kale. Leftovers taste even better the next day after the herbs have more time to settle. Store in the fridge up to four days and reheat gently on the stove with a splash of broth if it thickens too much.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Knife, Cutting board, Wooden spoon

Cumin-Lime Chicken Pinto Bean Soup

This soup combines tender chicken and creamy pinto beans with bright lime and warm cumin for a simple, filling meal. It works well on busy weeknights when you want something hearty yet light, and the flavors hold up nicely for leftovers.

The texture stays broth-based with soft beans and shredded chicken throughout. Lime adds a fresh finish that balances the earthiness of the cumin and beans.

Cumin-Lime Chicken Pinto Bean Soup

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless skinless chicken breast, cut into bite-sized pieces
• 1 teaspoon ground cumin
• 4 cups low-sodium chicken broth
• 2 cans (15 ounces each) pinto beans, drained and rinsed
• Juice of 2 limes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
• Stir in the minced garlic and cook for 30 seconds until fragrant.
• Add the chicken pieces and cumin. Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
• Pour in the chicken broth and add the drained pinto beans. Bring the mixture to a simmer.
• Reduce heat to low, cover the pot, and cook for 15 minutes until the chicken is fully cooked and tender.
• Stir in the lime juice, salt, and black pepper. Simmer uncovered for 2 more minutes.
• Remove from heat and divide the soup into bowls. Sprinkle each serving with chopped cilantro.

merknader

Simmer the soup a few extra minutes if you prefer a thicker broth, since the pinto beans release starch as they cook. For a milder flavor, start with one lime and add the second after tasting. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Knife, Cutting Board