This is a chili like soup. Super thick, creamy and the spices add a warm earthy flavour. The white beans and chicken make it packed with protein. I stay full for hours on one bowl. Really good served with cornbread!
Enjoy
Chicken & White Bean soup
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 minutes
- Yield: 1 hour 10 mins 1x
- Method: Easy
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon fennel seeds
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 3 tablespoons flour
- 2 15-ounce cans cannellini or other white beans, rinsed and drained
- 1 bunch Swiss chard, stems removed, leaves chopped into 1-inch pieces
- 11/2 cups frozen corn, thawed
- 4 cups low-sodium chicken stock
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper for seasoning
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
Instructions
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In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
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Spoon soup into bowls. Top with the Parmesan cheese and chopped parsley.
Notes
You can add more spices if you like a bolder flavouer
