White Bean Chicken Soup

Name: White Bean Chicken Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Latin American, American, Mexican
Ingredients: 1 tsp olive oil; 1/2 small onion; 3 garlic cloves; 2 green thai chile peppers (may need to adjust depending on spice level desired - mine was quite spicy); 1/2 tsp cayenne pepper; 1 tsp smoked paprika; 1 tsp coriander powder; 1.5 tsp curry powder; 1/2 tsp oregano; 85g corn or 1 ear of corn (frozen corn also works great!); 240mL (2 cups) chicken broth (if you'd like this to be "less soupy" use 1.5 cups of broth - note this will reduce your # of servings); 250 g (1 can) cannelini beans; 1 chicken breast (recommended - Trader Joe's Fully Cooked, Slightly Seasoned Boneless Skinless Chicken Breast); 2 chipotle peppers in adobo sauce; 2.5 tsp (15g) adobo sauce (from can of chipotle peppers); salt (to taste); pepper (to taste); 1/2 avocado

13 steps

Prep:10minCook:35min

Don't be fooled - you may think this is just a light side dish or appetizer but let me tell you, it'll fill you up in no time. And the heat certainly packs a punch. It's great for dinner time and comes together in less than an hour! And relatively macro friendly (370 calories and ~ 30grams of protein per serving). This recipe can definitely be made vegetarian! I would suggest subbing a vegetable like zucchini or broccoli for the chicken (or tofu works great as well) to still have a hearty soup. The chicken I used in this recipe is from Trader Joe's - I used the Fully Cooked, Slightly Seasoned Boneless Skinless Chicken Breast. I also used canned chipotle peppers - the brand is La Costeña (but any brand will do as long as it's peppers and sauce).

Updated at: Thu, 17 Aug 2023 11:26:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories737.8 kcal (37%)

Total Fat19.1 g (27%)

Carbs88 g (34%)

Sugars5.9 g (7%)

Protein56.5 g (113%)

Sodium1212.9 mg (61%)

Fiber35.6 g (127%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 tspolive oil

0.5onion

small

3garlic cloves

2green thai chile peppers

may need to adjust depending on spice level desired - mine was quite spicy

½ tspcayenne pepper

1 tspsmoked paprika

1 tspcoriander powder

1 ½ tspcurry powder

½ tsporegano

85gcorn

frozen corn also works great

240 mLchicken broth

if you'd like this to be "less soupy" use 1.5 cups of broth - this will reduce your # of servings

250gcannelini beans

1chicken breast

2chipotle peppers in adobo sauce

15gadobo sauce

from can of chipotle peppers

0.5avocado

Instructions

Step 1

Dice the onion and garlic cloves. Cut the chile pepper down the middle and slice into small pieces. Don’t touch your face during or after and make sure to wash your hands when done!

Step 2

In a pot and on medium-low heat, add olive oil and the diced onions, garlic, and chile peppers. Sautee until onions are slightly caramelized.

Step 3

If you’re using an ear of corn, while the onions and garlic are cooking, shuck and cut the corn off the cob and set aside.

Step 4

Add the spices (cayenne, paprika, coriander, curry powder, and oregano) and sautee for ~1min to mix the spices

Step 5

Note: the steps diverge a little here. I've added two sections/sets of steps: one for if you're using precooked chicken and one for if you're using raw chicken breast. Please follow the directions accordingly (or skip entirely if you're omitting chicken)

If you're using Trader Joe's cooked chicken breast:

Step 6

In the pot with the garlic, onions and chiles, add 1.5 cups of chicken broth. Roughly chop the chipotle peppers and add both the peppers and the sauce (note: the peppers are for spice and sauce is for flavor). Reduce heat to low and let the broth soak the peppers while the chicken is prepared

Step 7

In a separate pot, bring 4 cups of water to a boil. Add chicken breast and lower heat until water is at a simmer. Cover with a lid and let sit for 12-14 minutes. Remove the chicken from pot and let cool. Once cool, shred using two forks and set aside.

Step 8

In a blender, combine 3/4 of the can of cannelini beans and 1/2 cup of chicken broth and blend until smooth.

Step 9

Add the bean puree, remaining beans from the can, shredded chicken, and corn to the pot with the garlic, onions and chiles. Increase the temperature to medium-high heat and let simmer for 8 minutes.

Step 10

Add salt and pepper as needed. Top with avocado when eating and enjoy!

If you're using an uncooked chicken breast:

Step 11

Add 1.5 cups of chicken broth to the pot (same as the one containing the garlic, onions and chiles) as well as the chicken breast. Add 1/2 tsp of salt and pepper. Bring the broth to a boil and then immediately lower to a simmer and let sit for 25 minutes.

Step 12

Once done, remove the chicken and let cool for 3-4 minutes. When cooled, use two forks to shred and add back into the pot

Step 13

Follow step 8 onward from the cooked chicken section