adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spicy Three-Bean and Chicken Soup
0 Likes
Prep Time:
20 minutes
Total Time:
1 hour 15 minutes
Hearty chicken soup with a blend of beans and vibrant spices for a satisfying meal.
Ingredients:
  • 1 1/4 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon olive or vegetable oil
  • 2 cups frozen cut green beans
  • 1 box (9 oz) frozen baby lima beans
  • 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/4 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
  • 1 can (15 oz) Progresso™ cannellini beans, drained
Instructions:
  • Place chicken in a medium bowl and season with chili powder, salt, paprika, garlic powder, and onion powder. Toss gently to coat. Heat oil in a 5-quart Dutch oven over medium-high heat and add the seasoned chicken. Cook for 3 to 4 minutes, stirring frequently, until browned.
  • Add all remaining ingredients except for the cannellini beans. Bring to a boil. Reduce heat, cover, and simmer for 45 to 55 minutes, stirring occasionally, until the chicken is cooked through and the flavors have melded together.
  • Add the cannellini beans and simmer uncovered for about 5 minutes, stirring occasionally, until the beans are heated through.

Similar Recipes