Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / White Bean and Chicken Soup Recipe
    Lost? Site Map

    White Bean and Chicken Soup

    White Bean and Chicken Soup. Photo by NELady

    1/1 Photo of White Bean and Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    35 mins

    1 hrs 35 mins

    mary winecoff's Note:

    This recipe is from the December 2008 issue of Food and Wine. It uses boneless chicken thighs. This is a hearty, jalapeno-spiked soup by Melissa Rubel. This can be made 2 days ahead and reheated before serving.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season the chicken with salt and pepper. In a large cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.
    2. 2
      Add the onion to the casserole and cook over moderate heat, stirring, until tender, about 5 minutes. Add the garlic and jalapeno and cook until fragrant. Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly until fragrant.
    3. 3
      Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.
    4. 4
      Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and pepper and serve with any of the extras that you like.

    Ratings & Reviews:

    • on March 05, 2009

      55

      I liked this soup so much more than I thought I was going to (isn't that random?). I followed the recipe (for the most part) with some additions from the refrigerator as soup in my house means "empty out the fridge". I used left-over Cornish Game Hen instead of chicken thighs, and added a leek and a tomato. I cut back on the cayenne, too, as it was plenty spicy for me with the jalapeno. The tortilla chips really compliment this soup. I sprinkled a Mexican blend of cheese on my bowl as I didn't have any Monterey Jack. Really good soup, uses common ingredients that are easy to find (even in Western Nebraska), and a great way to warm up when it is a little chilly outside! Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for White Bean and Chicken Soup

    Serving Size: 1 (636 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 571.9
     
    Calories from Fat 130
    22%
    Total Fat 14.4 g
    22%
    Saturated Fat 3.1 g
    15%
    Cholesterol 148.8 mg
    49%
    Sodium 888.8 mg
    37%
    Total Carbohydrate 56.1 g
    18%
    Dietary Fiber 18.0 g
    72%
    Sugars 5.8 g
    23%
    Protein 53.6 g
    107%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites