Chicken Soup with Beans Recipe

4.5 3
Chicken Soup with Beans Recipe
Chicken Soup with Beans Recipe photo by Taste of Home
Publisher Photo

Chicken Soup with Beans Recipe

Be the first to add a review
4.5 3
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours

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

Nutritional Facts

1 cup: 123 calories, 3g fat (0 saturated fat), 26mg cholesterol, 399mg sodium, 13g carbohydrate (2g sugars, 3g fiber), 12g protein.

  • 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
  1. In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
  2. 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).
Originally published as Chicken Soup with Beans in Quick Cooking January/February 2004, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Soup with Beans

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review