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Spicy Three-Bean and Chicken Soup

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Spicy Three-Bean and Chicken Soup
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  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 8
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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.
Updated Jan 5, 2023


  • 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
Make With
Make With
Progresso Broth


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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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