- Meat and poultry
- Chicken soup
- Chicken vegetable soup
- Chicken and sweetcorn soup
This is a hearty chicken soup, which is perfect for the cold winter months. Chicken is simmered with tomatillos, tomatoes, beans, sweetcorn and cannellini beans.
989 people made this
- 2 tablespoons vegetable oil
- 450g diced, cooked chicken meat
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 415ml chicken stock
- 2/3 (800g) tin tomatillos, drained and chopped
- 1 (400g) tin chopped tomatoes
- 1 (220g) tin diced green chillies
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander seeds
- 1/4 teaspoon ground cumin
- 1 (410g) tin cannellini beans
- 2 ears fresh sweetcorn, kernels removed and reserved
- salt to taste
- ground black pepper to taste
- 1 lime, sliced
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Heat oil and cook onion and garlic until soft.
- Stir in stock, tomatillos, tomatoes, chillies and spices. Bring to the boil, then simmer for 10 minutes.
- Add sweetcorn, chicken and beans; simmer 5 minutes. Season with salt and pepper to taste.
- Serve with these toppings for people to choose from: limes, coriander, cheese, avocado, soured cream and tortilla chips.
Tinned tomatillos and diced green chillies can be purchased in Hispanic speciality shops or online.
Reviews & ratingsAverage global rating:(1213)
Reviews in English (927)
This is my favorite chili recipe not only because its incredibly delicious, but because its one of the healthiest entrees you can make.I followed others' suggestions and added 2 tablespoons of cornstarch, 2 diced jalapenos (some said this was a little too hot, but I thought it just about right), canned corn instead of fresh, and salsa verde instead of canned tomatillos. One thing to remember is that the quality of the Salsa Verde (or tomatillos) is very important as it is perhaps the predominant flavor. Make sure to use a good quality salsa--that is, one you really enjoy on its own. I prefer Target's "Archer Farms Salsa Verde", which is about $3 for 24oz.-01 Jun 2007
This was great! After reading most of the comments, I substituted a bottle of salsa verde for the tomatillos, used two cans of diced tomatoes with chilis instead of the plain tomatoes, used a fresh jalapeno instead of the canned chilis, added a little extra broth and added 2 Tablespoons of cornstarch. I put it all in the crock pot and let it cook for about 8 hours on low. Garnished the bowls with sour cream and cheddar cheese. It was fabulous!-05 Jun 2007
by Sue Santos
Another Cook off winner to add to this recipe.I doctored it a bit too: I used the jar of Salsa verde, extra green chili's, fire roasted diced tomatoes, LOTS of cumin, and some chili powder as well. I heated the spices in the oil before adding both cubed and ground chicken. I used the ground chicken for texture - more traditional chili style, and added a touch a cream. MMmmmm.Thanks to other reviews, I was ready with the corn starch to thicken it up so it wasn't as soupy.I would like to say I loved it - but, by time I made my way back to the table to have some, it was GONE. I don't think it lasted 15 minutes!!I WILL cook this again, I would like to have more than just a sample spoon full...-27 Oct 2007
Hearty White Bean Chicken Chili
Even though we are starting to see light at the end of the long, cold winter tunnel, in my opinion, a good chili recipe can be eaten any time of year! Especially my FAVORITE type of chili! I have tried several different recipes for White Chicken Chili, from a simple “dump it all in” crockpot version with black beans to a very complicated recipe with several different chili peppers and beans. They were all fine but when I saw this recipe being made on a local talk show, it struck me as the perfect compromise. This simple but flavorful recipe uses rotisserie chicken, three kinds of peppers, and corn for tons of flavor.
I made the recipe with a few adaptations and it has become a family favorite! Great when feeding a crowd!
White Chicken Chili Soup
- (2) 32 oz boxes chicken broth
- (2) 16 oz cans cannellini beans
- (2) 4 oz cans diced green chilies
- 28 oz can green enchilada sauce
- (2) 15 oz cans corn
- 1 small red pepper, diced
- 1 small yellow pepper, diced
- 1 small green pepper, diced
- 2 cups chopped carrots
- 1 cup diced white onion
- 4 cups cooked shredded chicken (to save time use a rotisserie chicken)
- 1 tablespoon dried cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- Optional toppings: scallions, cilantro, tortilla strips, sour cream, pepper jack cheese etc.
Add all ingredients, except the toppings, to a slow cooker or large pot.
If you’re making the soup in a crockpot, cook on low for 6-8 hours. If you’re making the soup on the stove, bring the large pot to a boil. Then turn down the heat and simmer for 1 hour.
Serve hot and top with scallions, cilantro, tortilla strips, sour cream, and pepper jack cheese.
This recipe makes a very mild chili, but if you like a little more heat, you can add a pinch of cayenne or red pepper flakes, or just add some hot sauce when it’s time to eat. If you like a little more creaminess…make a quick white sauce thickened with flour (or cornstarch) and whisk that into the chili toward the end of cooking.
Makes delicious leftovers and freezes beautifully. So go ahead, make a big batch and have it ready whenever you need some comfort in a bowl. :-)
- 3 cups tortilla chips
- 1 pound skinless, boneless chicken breasts or thighs, cut in bite-size pieces
- 2 teaspoons cooking oil
- 2 19 ounce cans cannelini beans, rinsed and drained
- 6 ounces shredded Monterey Jack cheese with jalapeño peppers (1-1/2 cups)
- 1 4.5 ounce can diced green chilies
- 1 14 ounce can reduced sodium chicken broth
- Fresh cilantro (optional)
Preheat broiler. Coarsely crush 2 cups of the chips.
In 4- to 5- quart Dutch oven brown chicken in hot oil over medium-high heat. Add beans, 1 cup of the cheese, the chilies, broth, 1/2 cup water and crushed chips. Bring to boiling reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally.
Meanwhile, for tortilla crisps, place remaining 1 cup chips on baking sheet lined with nonstick foil. Sprinkle with remaining 1/2 cup cheese. Broil 6 inches from heat for 1 to 2 minutes, until cheese is melted and begins to brown. Serve chili with tortilla crisps. Sprinkle cilantro. Makes 4 servings.
Healthy Soup Recipe
Soup is such a great way to eat healthy and the Instant Pot makes it particularly easy to enjoy a quick and healthy recipe. This Healthy Pressure Cooker White Chicken Chili Soup is loaded with protein packed beans and chicken breasts and is in a delicious broth flavored with southwest spices and vegetables.
It is finished off with some Greek yogurt and Manchego cheese for a creamy soup that is hearty and comforting. If you are like me and like a little crunch on top of your soup, some crispy tortilla strips or chips would get a fantastic finishing touch to this recipe.
Tuscan Chicken and White Bean Soup
Tuscan chicken and bean soup is a delicious, hearty one pot meal. It's easy to make from scratch, but if you're short on time, take a shortcut and make it with leftover or already cooked chicken.
Watch The Recipe Video
Tuscan Chicken and White Bean Soup
- 4 ounces pancetta or bacon if you can’t find pancetta
- 1 onion finely diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried rosemary
- 2 tablespoons tomato paste
- 3 cups chicken stock
- 28 ounce canned tomatoes
- 2 cups shredded cooked chicken
- 28 ounce canned white cannellini beans drained and rinsed
- 4 ciabatta rolls or 1 ciabatta baguette,sliced
- olive oil
- 5 ounces fresh baby spinach cleaned
- 1 teaspoon salt
- freshly ground black pepper
- block of Parmesan cheese
- Place pancetta in a large stockpot and cook until some of the fat has been rendered out – about 6 to 8 minutes. Remove the pancetta with a slotted spoon and set it aside.
- Add the onion to the stockpot and cook until the onion starts to soften – about 6 minutes. Add the garlic, thyme, basil, rosemary and tomato paste, stir to blend well, and cook for another minute or two. Add the chicken stock, tomatoes, shredded chicken and beans to the pot and stir well.
- Simmer the soup for 30 minutes. While the soup is simmering, pre-heat a skillet over medium heat. Add olive oil and toast the cut side of the ciabatta rolls or slices in the skillet until nicely browned.
- Remove the soup from heat and stir in the spinach. Season to taste with salt and pepper. Serve the soup with some of the cooked pancetta sprinkled on top, some shards of Parmesan cheese (made by peeling the cheese with a potato peeler) and the toasted ciabatta bread.
If you made this recipe, please add your comments and ratings below.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Tuscan Chicken and White Bean Soup on Blue Jean Chef. Thank you!
Recipe: Grandma's Beans, Chicken Soup and Seven-Can Chili
My grandmother's chili was memorable. I reconstruct it here, adding the spices, of course. Note the emphasis on canned goods.
I hate to admit this, but my grandmother on my father’s side was a terrible cook. She never got over the post-war processed-food revolution. If it didn’t come from a can, she didn’t cook it.
This may come as a surprise to you. We enshrine our grandmas as penultimate cooks. They can do no wrong. OK, so they made cookies with pork lard they were good cookies.
In normal families, grandma’s recipe box is a cherished heirloom preserved and passed down to next generations. My grandmother didn’t have one. All of her recipes came from can labels.
I’d mow her lawn, and she’d insist I stay for lunch. Then I heard the can opener — Spam, with canned pineapple and boxed mashed potatoes.
My experience is an anomaly. Check the cookbook shelf –– there are at least 2,000 cookbooks with “Grandma’s” in the title. All are reverent. All are sugary. All have a line in the foreword, something like: “Whether your grandmother lived at the end of a country lane or on a brick-lined street in town, you’re sure to have memories of Sunday dinner.”
OK, “Grandma” deserves her own cooking category. The recipes are always humble. Grandma’s Chicken Soup has but a handful of easy ingredients.
Overall, spices are out, butter is in. The fry pan is stored on the stove top the sauté pan … well, there isn’t any.
A lot of grandma books contain household tips amid the recipes, including “how to kill head lice.”
My grandfather would complain about Nana’s cooking. Then she would venture out on her own, often in failure but occasionally chancing upon a possibility. Her chili was memorable. I reconstruct it here, adding the spices, of course. Note the emphasis on canned goods.
3 cans tomato soup, condensed 3 cans kidney or chili beans 1 can stewed tomatoes 4 cans water 1 pound hamburger 1 pound bulk sausage 1 large onion, minced 1 teaspoon cumin or to taste 3 bay leaves Tabasco, salt and pepper to taste
Brown and drain meat. Dump everything into a pot, cover and simmer for 1 hour. Serve with boxed mashed potatoes. Serves 4-6.
1 pound green beans, stringed 1 medium onion, sliced 2 slices bacon, chopped 4 cups chicken stock
Cover and simmer beans and other ingredients until desired tenderness, at least 30 minutes. Serves 4.
1 boneless chicken breast, boiled 1 cup ham, chopped 8 ounces noodles 1 medium onion, chopped 1 carrot, sliced into rounds 1 stalk celery with leaves, chopped 1 quart chicken broth, canned is OK
Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis , continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.
In a medium pot or Dutch oven, heat oil over medium high heat. Add in onions, poblano peppers and green chiles. Saute for 10 minutes, until onions and poblanos have softened.
Feel free to remove the seeds from the poblanos if you don’t want it slightly spicy. You can also adjust the heat level by using either mild or hot diced green chiles.
Next, add in the garlic and cook for 30 seconds or so, until fragrant.
Add chicken breasts, chicken broth, salsa verde, salt, cumin, dried oregano and a bay leaf. Bring to a boil, reduce heat to simmer, cover and cook for 20 minutes.
I love using my homemade salsa verde in this recipe, but if you’re short on time, your favorite store-bought version will work just fine.
Then, uncover and discard bay leaf. R emove the chicken from the pot and transfer to a plate. Carefully shred the chicken with a fork and transfer it back into the pot. Add the white beans, bring to a boil, then remove from heat.
I used Great Northern beans, but you could also use Cannellini beans if you prefer.
Stir in chopped cilantro and lime juice for a little brightness, and eat up!
Serve with your favorite toppings like sour cream, avocados, sliced radishes and tortilla chips.
Mexican-style bean soup with shredded chicken & lime
Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. Ladle the soup into two bowls, top with the chicken and serve.
We don&rsquot always think of beans and pulses as being rich in protective antioxidants, but black beans rival blueberries for their flavonoid content. These plant compounds form one of the most important classes of antioxidants, helping protect the skin and body from the damaging effects of poor lifestyle choices as well as ageing.
MAKE IT VEGGIE
Instead of chicken, mash a small avocado with lime and fresh chilli, then stir in a chopped tomato, a tablespoon of finely chopped onion and fresh coriander.
Peanut butter and jam thumbprint cookies
Peanut butter and jam thumbprint cookies. Photograph: Susan Bell
My small boy loves making the thumbprints in these and spooning in the jam, and it's a happy rainy-day activity to do together.
Makes 12 cookies
butter 50g, plus extra to grease the baking sheet
caster sugar 2 tbsp
egg yolk 1
crunchy peanut butter 2 tbsp
self-raising flour 8 tbsp (or 8 tbsp plain flour and 1 level teaspoon baking powder or bicarbonate of soda), plus extra to dust your hands
jam 4 tbsp
Preheat the oven to 180C/gas mark 4, and lightly grease a baking sheet in preparation. Cream the butter and sugar together in a mixing bowl with a wooden spoon until softened and well combined. Add the egg yolk and the peanut butter, and mix until the peanut butter is evenly distributed through the mixture. Spoon in the flour and stir to make a soft dough.
With lightly floured hands, break off a walnut-sized piece of dough. Place on the prepared baking sheet and flatten slightly with a fork. Repeat with the rest of the dough. Using your thumb, or a teaspoon, make a deep well in the centre of each flattened ball of dough – the cookies will flatten and spread out slightly as they cook, so don't be afraid to dig in. Melt the jam slightly in a microwave for 30 seconds on a low setting, then spoon a little into the centre of each cookie. Bake in the centre of the preheated oven for 10-12 minutes, or until golden.
Tip: try different combinations, such as grated white chocolate in place of the peanut butter and lemon curd instead of jam. Or try dark chocolate with blackberry jam for a dark, delicious "Black Forest gateau" version.
Extracted from A Girl Called Jack: 100 budget-busting, delicious recipes (Michael Joseph, RRP £12.99).