CHICKEN BEAN SOUP RECIPE RECIPES

SOUTHWEST BLACK BEAN CHICKEN SOUP RECIPE | ALLRECIPES

Southwest Black Bean Chicken Soup Recipe | Allrecipes image

The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.

Provided by Beth

Categories Chicken Soup

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 pound cooked dark meat chicken
3 (15.5 ounce) cans black beans, drained and rinsed
2 (14 ounce) cans chicken broth
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can whole kernel corn
½ large onion, chopped
½ cup chopped jalapeno peppers
2 cloves garlic, chopped
2 ½ teaspoons chili powder
2 teaspoons red pepper flakes
2 teaspoons ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
½ cup sour cream, or to taste

Steps:

Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

Nutrition Facts : Calories 388.6 calories, CarbohydrateContent 43.7 g, CholesterolContent 55.3 mg, FatContent 13.1 g, FiberContent 14.1 g, ProteinContent 26.6 g, SaturatedFatContent 4.5 g, SodiumContent 1740.5 mg, SugarContent 2.9 g

CHICKEN BEAN SOUP RECIPE: HOW TO MAKE IT

Chicken Bean Soup Recipe: How to Make It image

This easy soup is tasty and nutritious, too. I like to top individual bowls with a few sprigs of fresh parsley. Home-baked rolls- I use frozen bread dough- are an added treat. —Phyllis Shaughnessy, Livonia, New York

Provided by Taste of Home

Categories Lunch

Total Time 04 hours 10 minutes

Prep Time 10 minutes

Cook Time 04 hours 00 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 9

Ingredients

1 pound boneless skinless chicken breasts, cubed
2 cans (14-1/2 ounces each) chicken broth
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
1 can (15 ounces) lima beans, rinsed and drained, or 1-1/2 cups frozen lima beans
1 cup frozen peas and pearl onions
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon ground ginger, optional

Steps:

In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 4-5 hours or until chicken is no longer pink.

Nutrition Facts : Calories 159 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 624mg sodium, CarbohydrateContent 22g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 13g protein. Diabetic Exchanges 1 starch

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TORTILLA CHICKEN BEAN SOUP RECIPE: HOW TO MAKE IT

Tasty toppings jazz up this no-fuss soup that has Mexican flair. The recipe for this sure-to-please soup was given to me by a friend. I make it often for company, and everyone asks for the recipe. You can substitute pinto beans in red chili sauce for the regular pinto beans and cumin called for in the recipe. —Michelle Larson, Greentown, Indiana
From tasteofhome.com
Reviews 4.9
Total Time 10 minutes
Category Lunch
Cuisine North America, Mexican
Calories 193 calories per serving

In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese and sour cream.

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HOMEMADE CHICKEN SOUP RECIPE | ALLRECIPES

Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!
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Reviews 4.5
Category Chicken Soup
Calories 151.7 calories per serving

Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

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MEXICAN CHICKEN SOUP RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.9
Total Time 1 hours 5 minutes
Category appetizer
Cuisine mexican

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

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CHICKEN SOUP RECIPE | INA GARTEN | FOOD NETWORK

Ina Garten uses rich homemade stock to make her Chicken Soup recipe from Barefoot Contessa on Food Network; she serves it with matzo balls for ultimate comfort.
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Reviews 4.5
Total Time 1 hours 35 minutes

Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

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EASIEST CHICKEN NOODLE SOUP RECIPE - NYT COOKING

The majority of shortcut chicken soup recipes use rotisserie chicken. It’s a convenient hack, but cooked chicken doesn’t absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they’ll each absorb a different amount of liquid.
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Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.

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CHICKEN BEAN SOUP RECIPE: HOW TO MAKE IT

This easy soup is tasty and nutritious, too. I like to top individual bowls with a few sprigs of fresh parsley. Home-baked rolls- I use frozen bread dough- are an added treat. —Phyllis Shaughnessy, Livonia, New York
From tasteofhome.com
Reviews 2.5
Total Time 04 hours 10 minutes
Category Lunch
Calories 159 calories per serving

In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 4-5 hours or until chicken is no longer pink.

See details

TORTILLA CHICKEN BEAN SOUP RECIPE: HOW TO MAKE IT

In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese and sour cream.

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MEXICAN CHICKEN SOUP RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.9
Total Time 1 hours 5 minutes
Category appetizer
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Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

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Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

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Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.

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