Chicken and Bean Soup

Chicken and Bean Soup


94 people made this

About this recipe: This healthy chicken soup is packed full of protein. Chicken is simmered with four types of beans, sweetcorn and taco seasonings. It's the perfect soup for the cold winter nights or during the summer served with chopped avocado and salsa.

Margie C.

Serves: 12 

  • 1.5 litres water
  • 4 skinless, boneless chicken breasts
  • 1 onion, chopped
  • 1 (410g) tin kidney beans
  • 1 (420g) tin chilli beans
  • 1 (400g) tin pinto beans
  • 1 (410g) tin black beans, rinsed and drained
  • 1 (425g) tin white hominy
  • 1 1/2 (400g) tins diced tomatoes with chilli
  • 1 (30g) packet taco seasoning mix

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour or until chicken is done. Remove chicken from the pot and cut into bite-size pieces.
  2. Return the meat to the pot. Add the onion, kidney beans, chilli beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing dip mix. Mix well, reduce heat to low and simmer for 30 minutes or until heated through.


Tinned hominy can be purchased in Hispanic speciality shops or online. Alternatively, you can use tinned sweetcorn instead.

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