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Simple Chicken and White Bean Soup

Rated as 4.17 out of 5 Stars

"A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss."
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45 m servings 303
Original recipe yields 6 servings


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  1. Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
  2. Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
  3. Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.


  • Cook's Note:
  • You can increase the broth and the beans by 1 can each to make extra.

Nutrition Facts

Per Serving: 303 calories; 7 34 26.5 43 1496 Full nutrition

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Read all reviews 5
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It was a little salty so I may try again with a reduced sodium broth.

This was really easy to make but the flavors just weren't there. Next time I will add some Mexican oregano and shred the chicken so it can absorb more of the flavors. This would be a quick week ...

I used low salt chicken broth and white beans with no salt added. The sodium content on this if cooked as told is 1/2 your sodium for the day! Too much! Added my own salt, pepper, cayenne, a...

We love this recipe. I never would have tried chili's. Awesome soup.

Since I do not care for cilantro, I substituted parsley. The soup is not very flavorful, you can just taste the cayenne pepper that adds heat. Will add a little taco sauce when serving.