Beany Chicken Chilli Soup

    1 hour

    This soup is super-thick and hearty. It's perfect for the cold winter months. Chicken is simmered with beans, chillies and spices in a chicken stock. Serve with crumbled tortilla chips, if desired.

    215 people made this

    Serves: 10 

    • 1 tablespoon vegetable oil
    • 1.35kg skinless, boneless chicken breast meat, cubed
    • 160g chopped onion
    • 500ml chicken stock
    • 2 (130g) tins chopped green chillies
    • 5 (400g) tins cannellini beans, undrained
    • 1 tablespoon garlic granules
    • 1 tablespoon ground cumin
    • 1 tablespoon dried oregano
    • 2 teaspoons chopped fresh coriander
    • 1 teaspoon crushed chillies

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. In a large frying pan over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside.
    2. In a large saucepan over medium heat, bring the chicken stock and green chillies to the boil. Stir in 3 tins cannellini beans, garlic granules, cumin, oregano, coriander and crushed chillies.
    3. Stir in the chicken and onion mixture and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining tins for a thicker consistency as desired.


    Tinned chopped green chillies can be purchased online. Alternatively, you can use fresh chillies to taste.

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    Average global rating:

    Reviews in English (227)


    I hate the reviews that state: this was a great/awful recipe, but I didn't follow any of the directions or use any of the right ingredients. That said, I love this recipe. However, I use about 4-5 cloves garlic in place of the powder, double the chilies and add celery. I also saute the garlic, onion, celery, and chilies, add the broth and boil the chicken in the broth. (Because of this, I usually add a few cups more broth.) When the chicken is cooked, I shred it and put it back in the broth and add the beans. I also mash up some of the beans for a thicker soup. I've made this the night before, refrigerated and heated in a slow cooker the next morning. It's very yummy. This is excellent for left overs also.  -  30 Nov 2007  (Review from Allrecipes US | Canada)


    I submitted this recipe years ago, looked it up on a whim and WOW! I can't believe so many people have tried this recipe. Just a few notes on how I have changed it over the years: Now I use a combination of navy beans, pinto beans, and great northern beans. I use a lot more broth than 2 cups, I periodically add broth to cover the ingredients as I add them. If I have time, I boil the chicken breast whole and then shred it by hand, it really adds good texture. I no longer use the bean juice. Instead I take a can of beans, drain, rinse and food process or mash by hand and it makes the broth thicker. I'm so glad so many people have enjoyed this chili. Chili can be a comfort food and healthy at the same time. Enjoy!  -  28 Jun 2008  (Review from Allrecipes US | Canada)


    Excellent Recipe. I replaced one can of green chili's with a can of jalepenos instead, and it added even more spunk to this recipe. I added garlic as well.. because I love it! This was great, and it sat in my crock pot for 6 hourss on low and maintained perfectly all day. Great as a leftover too. One recommendation *** drain the beans so the slimy consistency is gone, replace liquid by using the remainder of the chicken broth(I used a whole can of fat free chicken broth), then use your blender or a fork to mash the last 2 cans before adding them in.  -  22 Oct 2001  (Review from Allrecipes US | Canada)