Chicken White Bean Soup

5 from 1 vote

Our Chicken White Bean Soup is bursting with wholesome goodness. This recipe combines chicken, cannellini beans, and a medley of vegetables. Sautéed onions, poblano peppers, and celery create a fragrant base, while fennel seeds, Italian seasoning, and chipotles in adobo sauce infuse layers of flavor. Get ready to indulge in a bowl of chicken and bean soup that's perfect for weekday meals.

Course: Dinner, Soup

Cuisine: American

Keyword: Chicken White Bean Soup

Servings:

Calories: 322kcal

Equipment

large saucepan or skillet
measuring cups
measuring spoons
stir spoon

Ingredients

1 tablespoon olive oil
1 onion diced
1 poblano pepper seeded and diced
2 stalks celery sliced
1/2 teaspoon fennel seeds
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon freshly cracked pepper
3 cloves garlic minced
1 tablespoon tomato paste
2 chipotles in adobo sauce diced
3 cups chicken broth
15 ounces stewed tomatoes
15 ounces fire-roasted diced tomatoes
2 cans cannellini beans drained and rinsed
1 pound boneless chicken breasts
fresh parsley chopped, optional

Instructions

Sautee the vegetables. Heat a heavy-bottomed Dutch oven over medium-high heat. Add the olive oil. Add the onions, poblanos, and celery, and cook for 5 minutes. Add the salt, pepper, fennel seeds, and Italian seasoning. Add the minced garlic and cook for an additional minute. Add the tomato paste and chipotles in adobo sauce. Stir.
Cook the chicken. Pour in the chicken broth, both cans of tomatoes, and beans. Bring to a boil. Add the chicken breasts, cover the pot, and let simmer for 25-30 minutes, or until the chicken has cooked through. Remove the cooked chicken and chop or shred.
Serve. Return the chicken to the soup. Taste and season as needed with salt and black pepper. Serve with a sprinkle of fresh parsley, toasted crostini and butter.

Video

Notes

You can substitute the chicken pieces with boneless, skinless chicken thighs if you prefer. You can also add pre-cooked rotisserie chicken or leftover chicken in near the end of the cook time instead of the chicken breasts.

Don't rush the process of cooking your vegetables. The process of cooking your vegetables is what will add flavor to your soup, so give them time.

If you'd like a thicker soup, reserve about 1/2 cup of cooked cannellini beans and mash them with a fork. Then, stir them into the soup near the end of the cook time. This will add thickness and creaminess.

You can make this soup vegetarian by simply removing the chicken. You can add extra cannellini beans if you'd like.

Nutrition