Chicken and White Bean Soup

The snow is still falling and the temperature has once again dropped below zero here. So what better way to warm us up than a steaming bowl of soup! This Chicken and White Bean Soup goes together quickly and can be cooked on the stovetop or in the Slow Cooker. It’s full of healthy beans that also stretch your budget. 

Chicken & White Bean Soup | Recipe on

This soup makes a great weeknight dinner but is also great for the freezer. In fact, it’s just one of the Freezer Soups for the Soup Swap that we are sharing over on Hoosier Homemade.

Soup Swap Party on

Gather your friends for a Soup Swap – each person brings 6 containers with their favorite Freezer Soup, you all enjoy the soup and good company – and then go home with dinner to stock your freezer. What could be better than that?

Chicken & White Bean Soup | Recipe on

Top the Chicken and White Bean Soup with shredded cheese, tomatoes and green onions. Or make one of our Soup Toppings to jazz up your soup!

Chicken & White Bean Soup | Recipe on PocketChangeGourmet.com6 Freezer Soups | Recipes on

Perfect for a Soup Swap or to fill your freezer, here are 6 Freezer Soups that we love…

Chicken & White Bean Soup | Recipe on

Tips for Freezing Soups

  • Choose broth or tomato based recipes
  • Avoid dairy and flour thickened soups
  • Be sure to freeze cooled soup
  • Add pasta  when you are serving – pasta sometimes gets mushy in the freezer
  • Slightly under cook vegetables, they will cook more when you reheat the soup
  • Leave room at the top of the container for the soup to expand, about 1 inch between soup and lid is good
  • Plastic freezer safe containers are best, but if you use glass, be sure it says freezer safe
  • Be sure to label the soup and add heating instructions
  • Freeze 2-3 months
  • Thaw in fridge overnight or cook from frozen
4 from 1 reviews
Chicken and White Bean Soup
Prep time
Total time
Quick and easy soup that can also be frozen.Recipe from
Serves: 2 servings
  • 8 ounces skinless, boneless chicken, cut into 1-inch pieces
  • 1 (15 oz) can white kidney beans or Great Northern beans, rinsed and drained
  • 1¼ cups reduced-sodium chicken broth
  • ¼ cup onion, chopped
  • ⅓ cup green pepper, chopped
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon ground pepper
  • 1 clove garlic, minced
Toppings, optional
  • Tomato, chopped
  • Green onion, sliced
  • Monterey Jack cheese, shredded
  1. Lightly coat skillet with cooking spray
  2. Cook chicken, onion and green pepper until vegetables are tender and chicken is no longer pink, about 8 minutes
  3. Add garlic and cook additional 1-2 minutes
  4. Add all ingredients to the Slow Cooker, cook low for 5 to 6 hours or on high for 2-1/2 to 3 hours
  5. Serve with toppings
Recipe can easily be doubled. To cook on stove, cook chicken and vegetable in a dutch oven, simmer for 2-3 hours.

Recipe adapted from Midwest Living

Speak Your Mind


Rate this recipe:  

CommentLuv badge