White Bean and Chicken Soup

READY IN: 2hrs 10mins
Recipe by mary winecoff

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.

Top Review by NELady

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.

Ingredients Nutrition


  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. 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. 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. 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.

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