Chicken Soup with Beans Recipe

Chicken Soup with Beans Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

I put lime-flavored tortilla chips at the bottom of individual bowls before ladling in this Southwestern soup. Loaded with chicken, beans, corn, tomatoes and green chilies, it's satisfying and fuss-free. -Penny Peronia West Memphis, Arkansas

This recipe is:

Contest Winning

[X]

Rate Chicken Soup with Beans Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken Soup with Beans Recipe

Prep: 20 min. Cook: 6 hours

Yield: 12 Servings

20 360 380

Ingredients

1 large onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
1-1/4 pounds boneless skinless chicken breasts, cooked and cubed
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3 cans (7 ounces each) white or shoepeg corn, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 cups water
1 can (4 ounces) chopped green chilies
2 tablespoons lime juice
1 teaspoon lemon-pepper seasoning
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
Transfer to a 5-qt. slow cooker. Stir in the chicken, beans, corn, tomatoes, water, chopped green chilies, lime juice and seasonings. Cover and cook on low for 6-7 hours or until heated through. Yield: 12 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 123 calories, 3 g fat (trace saturated fat), 26 mg cholesterol, 399 mg sodium, 13 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Chicken Soup with Beans in Quick Cooking January/February 2004, p29