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Spicy Three-Bean and Chicken Soup

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Betty Crocker Kitchens
Updated Jan 5, 2023
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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
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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

  • Step 
    1
    In 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.
  • Step 
    2
    Add 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.
  • Step 
    3
    Stir 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:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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