Chicken White Bean Soup
Chicken white bean soup is a creamy, hearty soup made with tender chicken, creamy cannellini beans, and flavorful veggies. It's a comforting dish that is quick to make, perfect for cold weather. The soup can be customized with spices and herbs to suit personal preferences and is both nourishing and satisfying.
Ingredients
- 4 skinless boneless chicken breasts (approximately 1.5 pounds)
- 2 14.5-ounce cans of Great Northern beans
- 20 ounces of chicken broth
- 1 chopped onion
- 2 teaspoons of chopped garlic
- 12 sprigs of cilantro
- 2 teaspoons of salt
- 1/2 teaspoon of cayenne pepper
- 1 chile 4 ounces
- 1 teaspoon of paprika
- 1 teaspoon of oregano
- 8 cups of chicken stock
- 2 tablespoons of avocado oil
Instructions
- Sauté the chopped onion and garlic in avocado oil for 10 minutes until softened and fragrant.
- Add the chicken breasts to the pot and brown them for 5 to 7 minutes.
- Add chicken broth, beans, and spices. Bring the mixture to a boil.
- Lower the heat and let it simmer for about 20 minutes until the beans are tender and the chicken is fully cooked.
- Mash some of the beans against the side of the pot to thicken the soup without adding cream.
- Season to taste and let the soup rest for a few minutes to allow the flavors to meld.
Notes
- You can use pre-cooked rotisserie chicken to speed up the cooking process.
- Adjust the seasoning to taste, adding more salt, pepper, or even a squeeze of lemon juice for brightness.
- To make the soup richer, consider adding a couple of chicken bouillon cubes or fresh herbs like parsley or dill in the last few minutes of cooking.
- If the soup is too thick, add more chicken broth to reach your desired consistency.