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Spicy Three-Bean and Chicken Soup

Spicy Three-Bean and Chicken Soup
  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 8
From Betty's Soul Food Collection... 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.
Updated September 9, 2016
Make With
Make With
Progresso Broth


  • 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 (4.5 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


  • 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.
  • 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.
  • 3
    Stir in cannellini beans. Simmer uncovered about 5 minutes, stirring occasionally, until beans are thoroughly heated.

  • Progresso® chicken broth is available in an aseptic carton that is handy to use. Any leftover broth can be stored in the carton in the refrigerator.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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