White Bean Chicken Soup
on Mar 24, 2019, Updated Apr 07, 2020
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This white bean chicken soup is a healthy chicken recipe, full of flavor and warmth and made even better by the convenience of your slow cooker.
The beautiful thing about this white bean soup is that you can go as light or as heavy as you want, with the different options of ingredients.
I’m trying to shed a few “LB’s” and so I kept my serving fairly bare, and it was still delicious.
Our 13 year-old twin boys however loaded their bowls up, with delcious options like shredded Mexican cheese, tortilla chips, and a big dollup of sour cream of course!
It’s the versatility and convenience of this healthy chicken recipe that makes it the ideal family meal.
White Bean Chicken Soup
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- Roasted Chicken Breast (or easily turn this into a rotisseriec chicken recipe for added ease).
- Chicken Broth
- Salsa Verde
- Cumin
- Great Northern Beans
- Cilantro
- Green Onion
- Avocado
- Sour Cream
- Shredded Cheese
This slow cooker chicken soup started out as a white chicken chili but ended up as a thinner, broth-based soup.
As you can see, the results were delicious, and healthy. Give this slow cooker soup recipe a try, you’re going to love it!
If you’re a fan of slow cooker soups, we have a few more great soup recipes for you to try!
More Slow Cooker Soup Recipes
White Bean Chicken Soup
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Ingredients
- 2 Roasted Chicken Breasts (shredded)
- 1 tbsp Olive Oil
- Salt and Pepper to taste
- 6 cups Chicken Broth, reduced sodium
- 2 cups Salsa verde
- 2 tsp Cumin
- 32 oz Great Northern Beans, Drained
Optional Garnishes
- Diced Cilantro, Garnish
- Diced Green Onions, Garnish
- Avocado, Garnish
- Sour Cream, Garnish
- Shredded Mexican Cheese, Garnish
Instructions
- Drizzle olive oil over chicken breast, salt and pepper to taste. Cook in a 350 degree oven for approximately 30-40 minutes or until cooked. Let cool. Using 2 forks shred the chicken. Set aside.
- In a crockpot, add chicken broth, salsa verde, cumin, white beans and shredded chicken. Cook on low for approximately 6 hours or on high for approximately 4 hours.
- Serve as is or garnish with cilantro, green onions, avocado, sour cream or shredded Mexican cheese. Salt and pepper to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Not sure about 32 oz of beans. I assume uncooked. Seems like an enormous amount or is it canned beans??
Not yet made this but am keen
Karen
Hi Karen, we use jarred Great Northern Beans. As the recipe indicates, be sure to Adrian them before using them. You can cut the amount in half if you wish but for this recipe which serves 8, we use a full 32 oz of them. Enjoy!
I really prefer thicker soups, especially pureed soups, but I love your chicken chili in the broth. It works! Love all of the goodies, too.
Mime, Thanks for comments. Our intent was to go thicker with this white bean soup but somehow morphed into a thinner broth-based soup and I’ve got to tell you, it’s pretty darn tasty!
Yummmmm! Great recipe & healthy, too!
Absolutely delicious, however I cheated, because my grocer sells “pulled chicken in his deli & all I had to
do was break the chicken into bite-sized pieces & add to the slow cooker with other ingredients. I love your recipes, recipes like these are perfect to stay off of my leg too long as I just had a total knee replacement.
Thanks for all of the hard work & love you pour into your blog!
Thanks for the lovely comments, Margo. Cheating is perfectly acceptable with this healthy soup recipe and what a great idea you have given us! Thanks again for reaching out and we wish you a very speedy recovery with your new knee!