Chicken soup just like the doctor ordered—and then some, including fresh chicken plus green, baby lima and cannellini beans souped up with hot and flavorful spices.
Spicy Three-Bean and Chicken Soup
- Prep Time 20 min
- Total 1 hr 15 min
- Servings 8
- Ingredients 14
Ingredients
- 1 1/4 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon olive or vegetable oil
- 2 cups frozen cut green beans
- 1 box (9 oz) frozen baby lima beans
- 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
- 1/4 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
- 1 can (15 oz) Progresso™ cannellini beans, drained
Make With
Progresso Broth
Instructions
-
Step1In medium bowl, place chicken. Add chili powder, salt, paprika, garlic powder and onion powder; toss gently to coat. In 5-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes, stirring frequently, until brown.
-
Step2Add all remaining ingredients except cannellini beans. Heat to boiling. Reduce heat to low; cover and simmer 45 to 55 minutes, stirring occasionally, until chicken is no longer pink in center and flavors are blended.
-
Step3Stir in cannellini beans. Simmer uncovered about 5 minutes, stirring occasionally, until beans are thoroughly heated.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 80
- Trans Fat
- 0g
% Daily Value*:
- Vitamin A
- 15%
- 15%
Exchanges:
FreeCarbohydrate Choice
2Tips from the Betty Crocker Kitchens
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