White Chilli Soup with Pinto Beans

White Chilli Soup with Pinto Beans


67 people made this

About this recipe: Chicken breast simmers with chillies, green and red peppers, pinto beans, white wine, herbs and spices in this chilli soup.

Ken Eaton

Serves: 8 

  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast fillets - diced
  • coarsely ground black pepper to taste
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 3 green chillies, seeded and minced
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 (200g) punnet mushrooms, sliced
  • 3 (400g) tins pinto beans, drained
  • 4 spring onions, chopped
  • 1 bunch fresh parsley, chopped
  • 225ml (8 fl oz) white wine
  • 2 (500g) tubs chicken stock
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 tablespoon dried oregano
  • 1 1/2 tablespoons ground cumin
  • 2 bay leaves

Prep:1hr  ›  Cook:1hr30min  ›  Ready in:2hr30min 

  1. In a large pot over medium high heat, cook chicken in olive oil with black pepper until brown. Stir in onion, garlic and chillies and cook until onion begins to soften.
  2. Stir in green and red peppers, mushrooms, beans, spring onions and parsley. Pour in wine and chicken stock. Season with rosemary, thyme, oregano and cumin. Place bay leaves in pot, cover and reduce heat and simmer 90 minutes.

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