Chili Chicken and Bean Soup

This hearty soup is packed with lean protein from chicken and fiber from beans, keeping you full and satisfied for hours.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 3 pounds skinless chicken pieces · 1829 kcal in the whole recipe
• 2 cups chopped tomatoes · 36 kcal in the whole recipe
• 1 garlic clove, minced · 2 kcal in the whole recipe
• 1/2 cup chopped onion · 12 kcal in the whole recipe
• 1/4 cup mild canned chiles, diced · 10 kcal in the whole recipe
• 2 cups cooked or canned pinto or garbanzo beans, drained · 182 kcal in the whole recipe
• Salt and pepper to taste

Method

1. Place the skinless chicken pieces in a large pot, cover with water, and cook over medium-high heat for about 25 minutes until tender.

   

2. Remove the chicken from the broth. Once cool enough to handle, shred the meat off the bones and discard the bones.

   

3. Add the chopped tomatoes, minced garlic, chopped onion, and diced chiles to the boiling broth.

   

4. Return the shredded chicken to the pot along with the drained beans. Season with salt and pepper to taste, then simmer for 15 minutes to let the flavors blend.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.