White Bean & Chicken Soup
This Easy White Bean & Chicken Soup is one of those recipes I lean on hard—especially during cold winter nights, early spring rain, or anytime I want something nourishing without the mental load of a complicated recipe.
Ingredients
- 2 tbsp olive oil
- 1 whole onion, chopped
- 2 tsp chopped garlic
- 4 pcs skinless, boneless chicken breast, chopped
- 2 (14.5 ounce) cans Great Northern beans
- 20 ounces chicken broth low sodium
- 1 (4 ounce) can chopped green chiles (such as Old El Paso®)
- 12 pcs sprigs cilantro, chopped
- 2 tsp salt
- ½ tsp cayenne pepper
Instructions
- 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.
- Season chicken with salt, pepper, cayenne, and cumin.
- Stir chicken. Add seasoning 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 for about 20 minutes
- Serve and enjoy!