soup

This make ahead Spicy White Bean and Chicken soup recipe uses leftover chicken. This makes it both easier and more frugal. It has a nice amount of kick to it. It’s spicy, but not overpowering.

I love that this recipe is so versatile in that it can be cooked in either the Instant Pot, Crock Pot, or on the stovetop. This allows you to use whatever cooking method best fits your plans for that day. If you’re going to be out running around until just before eating, throwing it in the slow cooker is a great option. If you’re needing it to be ready quickly, you can choose the Instant Pot.

Spicy White Bean and Chicken Soup Recipe:

Ingredients:

• 3 cups of leftover rotisserie chicken, diced or shredded
• 19 oz. can of white beans, rinsed and drained
• 2 cups of salsa verde
• 1 tsp. cumin
• 2 cups chicken broth
• 1 bay leaf
• salt and pepper to taste

For serving:

• shredded cheese (optional)
• avocado, diced (optional)

Assembly instructions:

1. Place the diced or shredded chicken, beans, salsa verde, cumin, chicken broth, bay leaf, salt, and pepper in a large resealable freezer bag.
2. Remove the excess air, seal, and freeze.

Instant Pot instructions:

1. Remove from freezer to thaw.
2. Dump the bag contents into the Instant Pot.
3. Close the lid and pressure cook on high for 10 minutes.
4. When done, manually release the pressure.
5. Remove the bay leaf. Stir and enjoy.
6. If desired, you can top with shredded cheese and diced avocado.

Slow cooker instructions:

1. Remove the bag from the freezer to thaw.
2. Place the bag contents into the Crock Pot.
3. Cook on high for 2-3 hours or on low for 4-5 hours.
4. Remove the bay leaf before serving.
5. If you want, you can top the soup with shredded cheese and diced avocado.

Stovetop instructions:

1. Thaw.
2. Place in a large pot on the stovetop.
3. Bring to a simmer on medium heat and then turn heat to low.
4. Simmer for one hour, stirring occasionally, or until beans are tender and flavours are blended.
5. Remove the bay leaf and serve, topping with shredded cheese and diced avocado if desired.

If you prefer to use dry beans as opposed to canned, you will need to soak 1 1/2 cups of dry beans in cold water for at least 8 hours first. Allow them to sit at room temperature in the water for 8 hours, then rinse and drain the beans before adding them to the rest of the ingredients.

Other freezer soup recipes:

Spinach and Sausage White Bean Soup

Stuffed Pepper Soup

Italian Wedding Soup

Print

Spicy White Bean and Chicken Soup

Course: Soup

Servings: 6 servings

Ingredients

• 3 cups of leftover rotisserie chicken diced or shredded
• 19 oz. can of white beans rinsed and drained
• 2 cups of salsa verde
• 1 tsp. cumin
• 2 cups chicken broth
• 1 bay leaf
• salt and pepper to taste

For serving:

• shredded cheese optional
• avocado diced (optional)

Instructions

Assembly instructions:

1. Place the diced or shredded chicken, beans, salsa verde, cumin, chicken broth, bay leaf, salt, and pepper in a large resealable freezer bag.
2. Remove the excess air, seal, and freeze.

Instant Pot instructions:

1. Remove from freezer to thaw.
2. Dump the bag contents into the Instant Pot.
3. Close the lid and pressure cook on high for 10 minutes.
4. When done, manually release the pressure.
5. Remove the bay leaf. Stir and enjoy.
6. If desired, you can top with shredded cheese and diced avocado.

Slow cooker instructions:

1. Remove the bag from the freezer to thaw.
2. Place the bag contents into the Crock Pot.
3. Cook on high for 2-3 hours or on low for 4-5 hours.
4. Remove the bay leaf before serving.
5. If you want, you can top the soup with shredded cheese and diced avocado.

Stovetop instructions:

1. Thaw.
2. Place in a large pot on the stovetop.
3. Bring to a simmer on medium heat and then turn heat to low.
4. Simmer for one hour, stirring occasionally, or until beans are tender and flavours are blended.
5. Remove the bay leaf and serve, topping with shredded cheese and diced avocado if desired.

Recipe Notes

If you prefer to use dry beans, soak 1 1/2 cups of dry beans in cold water for at least 8 hours first. Allow them to sit at room temperature in the water for 8 hours, then rinse and drain the beans before adding them to the rest of the ingredients. 

This stuffed pepper soup recipe has all the delicious flavours of stuffed peppers, but with half the work. It can also be made ahead and frozen, saving you even more time. You can cook this soup on the stovetop or in the slow cooker or even in the Instant Pot, whichever is most convenient for you. I’ve been making stuffed peppers for many years. I do it as a freezer meal by making the filling ahead and freezing. On the day of cooking, I fill the peppers and cook them in the oven. You can find the recipe for that here.

But even with having the filling made ahead of time, stuffed peppers can still be time consuming, so when you’re in the mood for the hearty flavours of stuffed peppers, but don’t have much time, this stuffed pepper soup is the way to go.

What’s in stuffed pepper soup?

While some ingredients and seasonings can vary, most stuffed pepper soups have as their main ingredients ground beef, rice, bell peppers, tomatoes or tomato sauce, and broth.

The type of broth can vary. It can be beef broth, chicken broth, or vegetable stock. Most stuffed pepper soup recipes also have onions and garlic.

Common seasonings for stuffed pepper soup include such spices as thyme, sage, marjoram, salt, and pepper, though not all together in the same recipe. An important tip: you will want to choose extra lean ground beef for this soup. If you choose to use regular ground beef, be sure to drain the fat before adding it. Otherwise, it will have a greasy look to it and not be visually appealing. It will also not taste as good, so this is an important note for making this recipe.

Stuffed Pepper Soup Recipe:

• 1 lb. extra lean ground beef, browned
• 1/2 cup green pepper, chopped
• 1/2 cup yellow or red pepper, chopped
• 1 cup onions, finely diced
• 3 cloves garlic, minced
• 28 oz. can diced tomatoes
• 2 cups tomato sauce
• 1/2 tsp. marjoram
• salt, pepper

For the day of cooking:

• 2 cups beef or chicken broth
• 2 cups rice

Assembly instructions:

1. Chop the peppers and onion.
2. Brown the beef in a large skillet on the stove. Drain the fat afterwards. This step is important.
3. Place the cooked beef in a large resealable bag.
4. Add the diced peppers and onion, garlic, tomatoes, tomato sauce, and seasonings.
5. Remove the air from the bag and seal. Freeze.

Stovetop cooking instructions:

1. Take the bag out of the freezer and thaw.
2. Place the contents in a large pot on the stovetop.
3. Add the broth.
4. Cover and simmer on low for 30 minutes.
5. Add the rice in the last 20 minutes.
6. Stir occasionally to prevent the rice from sticking to the bottom.

Instant Pot instructions:

1. Thaw the bag contents and add to the Instant Pot.
2. Cook the rice separately on the stovetop and set aside.
3. Add the broth.
4. Cover and cook on high pressure for 15 minutes. Do a natural release.
5. Add the rice either to the entire soup or a bit into each bowl when serving.

Slow Cooker instructions:

1. Thaw.
2. Dump the bag contents into the crock pot.
3. Add the broth and rice.
4. Stir.
5. Cook on low for 3-4 hours.

Is Stuffed Pepper Soup Gluten Free?

This particular stuffed pepper soup recipe is gluten free. It is also dairy free. If it is made without the rice, it is keto friendly.

Check out some of our other make ahead soups:

Spinach and Sausage White Bean Soup Italian Wedding Soup Sausage and Zucchini Soup 

Print

Stuffed Pepper Soup Recipe

Ingredients

• 1 lb. extra lean ground beef browned
• 1/2 cup green pepper chopped
• 1/2 cup yellow or red pepper chopped
• 1 cup onions finely diced
• 3 cloves garlic minced
• 28 oz. can diced tomatoes
• 2 cups tomato sauce
• 1/2 tsp. marjoram
• salt, pepper

For the day of cooking:

• 2 cups beef or chicken broth
• 2 cups rice

Instructions

Assembly instructions:

1. Chop the peppers and onion.
2. Brown the beef in a large skillet on the stove. Drain the fat afterwards. This step is important.
3. Place the cooked beef in a large resealable bag.
4. Add the diced peppers and onion, garlic, tomatoes, tomato sauce, and seasonings.
5. Remove the air from the bag and seal. Freeze.

Stovetop cooking instructions:

1. Take the bag out of the freezer and thaw. Place the contents in a large pot on the stovetop. Add the broth. Cover and simmer on low for 30 minutes. Add the rice in the last 20 minutes. Stir occasionally to prevent the rice from sticking to the bottom.

Instant Pot instructions:

1. Cook the rice separately on the stovetop and set aside. Thaw the bag contents and add to the Instant Pot. Add the broth. Cover and cook on high pressure for 15 minutes. Do a natural release. Add the rice either to the entire soup or a bit into each bowl when serving.

Slow Cooker instructions:

1. Thaw. Dump the bag contents into the crock pot. Add the broth and rice. Stir. Cook on low for 3-4 hours.