3 bean chicken soup for a cozy fall dinner idea
Debi Morgan’s “Three Bean Chicken Soup” recipe is perfect for chilly nights.
Ingredients
- 1 medium onion, diced
- 3 sweet peppers, diced
- 1 tablespoon. butter or olive oil
- 1 cup diced chicken
- 1 (32 oz) carton chicken broth
- 1 (15 oz) can black beans
- 1 (15 oz) can chili beans
- 1 (15 oz) can white beans
- 1 (15 oz) can fire roasted tomatoes, diced
- 1 (15 oz) can creamed corn
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon garlic powder
- pepper to taste
- ½ cup fresh cilantro, chopped
- Sour cream, cheese, cilantro and tortilla chips to garnish (optional)
Instructions
1. In a large Dutch oven or stock pot, sauté onion and diced peppers in butter or olive oil for several minutes over medium heat.
2. Add chicken, then continue to stir until browned.
3. Pour in chicken broth and bring to a boil.
4. Add canned beans (undrained), tomatoes and corn. Stir well.
5. Season with cumin, turmeric, garlic powder and pepper.
6. Add chopped fresh cilantro and mix all ingredients together.
7. Simmer soup for 20 minutes on low heat.
8. Ladle soup into bowls and top with sour cream, cheese and tortilla strips if desired.
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