Chicken and Cannellini Bean Soup Recipe

Touch Hearts to Rate
2 votes | 3404 views

We've been trying out several soups, chilies and stew variations, and this one grabbed the spotlight. The chicken and beans give this soup the comfort food satisfaction we crave in cooler fall weather. If you reduced the broth this would become white chili, but we opt instead for it as a soup. Note that the beans are undrained on purpose, to add flavor and nutrients and make a thicker liquid base. When I do that, I just cut the salt in half or less to compensate for the sodium in bean liquid (the recipe shows the salt amount already halved.)

Prep time:
Cook time:
Servings: 6


Cost per serving $1.43 view details
  • 1 tablespoon olive oil
  • 1 cup onions, diced
  • 3 cloves garlic, minced
  • 1 1/2 pounds skinless boneless chicken thighs, cut into half inch cubes
  • 1/4 teaspoon salt (or to taste)
  • 1 teaspoon cumin
  • 1 teaspoon oregano leaf
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (or to taste)
  • 1 1/2 to 2 cups chicken broth
  • 2 15-ounce cans cannellini beans, undrained
  • 1 4-ounce can diced green chiles
  • Toppings as desired: shredded Jack cheese, chopped fresh cilantro, sliced green onions


  1. Heat oil in a Dutch oven or 4 quart soup pan over medium heat.
  2. Cook onions 4-5 minutes stirring until tender. Add garlic and chicken and cook stirring 7-8 more minutes.
  3. Add salt, cumin, oregano, black and cayenne pepper and cook 2 minutes.
  4. Add broth, undrained beans and chiles. Bring to a boil, reduce heat, cover and cook about 10-15 minutes more. NOTE: If soup consistency is thick, thin with a little additional broth or water. If soup consistency is thick, do not cover as soup simmers until it reaches proper consistency.
  5. Serve with choice of toppings.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Sep 28 »
Today - Sep 28
Sep 29 - Oct 05
October 6 - 12
October 13 - 19
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 333g
Recipe makes 6 servings
Calories 252  
Calories from Fat 53 21%
Total Fat 5.97g 7%
Saturated Fat 1.23g 5%
Trans Fat 0.07g  
Cholesterol 54mg 18%
Sodium 783mg 33%
Potassium 648mg 19%
Total Carbs 27.02g 7%
Dietary Fiber 9.5g 32%
Sugars 4.01g 3%
Protein 22.27g 36%



  • Frosted Flaker
    October 29, 2015
    Utterly outstanding. Not too hard, and turns out simply wonderful. Likely will go into my PERMANENT 'go-to' soup recipe folder.
    I've cooked/tasted this recipe!

    Leave a review or comment