White Chilli Soup with Pinto Beans

    White Chilli Soup with Pinto Beans

    Recipe photo: White Chilli Soup with Pinto Beans
    1

    White Chilli Soup with Pinto Beans

    (68)
    2hr30min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (68)

    Reviews in English (49)

    by
    33

    Excellent recipe!!! My husband does probably 99.9% of the cooking in the house because he loves to do it and he's MUCH better at it than I am. I decided to make this for him and he loved it! Since I made it, and he loved it, I know that this is truly a winner!  -  08 Jan 2003  (Review from Allrecipes US | Canada)

    by
    26

    This was really tasty with a dollop of sour cream. Loved it! I also added a can of corn and blended 2 of the cans of beans for a thicker soup. Plus I substituted jalapenos for the chiles because I love hot stuff! I might use less broth next time (ended up simmering for much longer to boil off some of the liquid). Either way, really great flavor!  -  13 Feb 2007  (Review from Allrecipes US | Canada)

    by
    25

    I was a little scared of all the spices but I followed the recipe ingredients to the letter. I prefer the chicken to be tender so I fried it in olive oil and a little cajun pepper at the end of the process and added to the chili last. The results were GREAT!! Yummy!  -  06 Nov 2007  (Review from Allrecipes US | Canada)

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