Tuesday, May 3, 2016

Fresh White Bean Chicken Soup

This recipe came from a family we knew when we lived in Charlotte. It is really delicious and fresh tasting. I serve it with Monterrey Jack cheese, tortilla chips, and sour cream. I also love having it for leftovers the next day!


  • 1 T olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • 2 lbs chicken, cut into bite-sized pieces
  • 2 (15 oz) cans Cannellini beans, drained and rinsed
  • 1/3 cup lime juice, preferably fresh squeezed
  • 1 tea dried oregano leaves
  • 1 tea ground cinnamon
  • 1 tea ground cumin


  1. Heat oil in large stock pot over medium heat.
  2. Add onions and garlic and saute until onions are translucent.
  3. Add broth and bring it to a boil.
  4. Add chicken and beans and boil for 15 minutes, or until chicken is done.
  5. Add lime juice, oregano, cinnamon, and cumin and boil for 10 more minutes. Enjoy!

No comments:

Post a Comment