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 by Pocket Change Gourmet at