Description
This nutrient-dense chicken white bean soup is a powerhouse of flavor and wellness, designed to fuel your muscles with 32g of lean protein per serving. It combines tender shredded chicken breast, fiber-rich white beans, and aromatic garden vegetables in a wholesome, non-alcoholic, hallal-friendly broth. Perfectly balancing complex carbohydrates and high-quality protein, this comforting soup is an budget-friendly meal solution that supports recovery while keeping you satiated and energized throughout your busy day.
Ingredients
1.25 lbs boneless skinless chicken breasts
3 cans (15oz each) white beans, drained
11 cups chicken broth (no alcohol)
1 small onion, chopped
1 red bell pepper, chopped
1-2 carrots, sliced
2-3 cloves garlic, minced
10 ounces frozen corn
4.5 ounces green chiles
2 teaspoons butter (or olive oil)
1 teaspoon dried thyme
1 teaspoon ground cumin
0.5 teaspoon dried mustard
0.5 teaspoon ground ginger
0.5 teaspoon red pepper flakes
Salt and black pepper to taste
Instructions
Place a large 6-8 quart stockpot on the stovetop over medium heat and melt the butter.
Add the onion, red bell pepper, carrots, and garlic to the pot and sauté for 3-5 minutes until softened.
Add the chicken breasts, drained white beans, green chiles, and chicken broth.
Season with thyme, cumin, mustard, ginger, red pepper flakes, salt, and pepper.
Bring to a gentle simmer and cook for 20 minutes until the chicken is fully cooked through.
Remove the chicken breasts with tongs and shred using two forks.
Stir the shredded chicken and frozen corn into the pot, simmering for an additional 2-3 minutes to heat through.
Notes
Ensure chicken reaches an internal temperature of 165°F. Store leftovers in an airtight container for up to 3 days in the refrigerator. Can be frozen for up to 1 month.
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Meals
- Method: Stovetop Simmering
- Cuisine: American