spicy

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 it 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 flavors 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

Keyword: chicken, white bean

Servings: 6 servings

Calories: 280 kcal

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 it 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 flavors 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.