The weather is dipping from warm to cold, as it usually does in Indiana. The temperature just can’t seem to make up its mind! So we’ve got a way to warm up; a steaming bowl of soup! This Chicken and White Bean Soup goes together quickly and can be cooked either on the stove top or in the slow cooker. It’s also full of healthy beans that stretch your budget, not your waistband.
This soup makes a great weeknight dinner, but it is also great for the freezer. In fact, it’s just one of the Freezer Soups for the Soup Swap that we are sharing over on Hoosier Homemade.
Gather your friends for a Soup Swap – each person brings 6 containers with their favorite Freezer Soup, you all enjoy the soup and good company – and then go home with dinner to stock your freezer. What could be more fun?
Top the Chicken and White Bean Soup with shredded cheese, tomatoes and green onions. Or make one of our Soup Toppings to jazz up your soup!
Perfect for a Soup Swap or to fill your freezer, here are 6 Freezer Soups that we love…
Chicken and White Bean Soup
Taco Soup
Italian Soup from Midwest Living
Stuffed Pepper Soup
Hearty Minestrone Soup (add the pasta when you are serving)
Homemade Beef and Barley Soup
Tips for Freezing Soups
Choose broth or tomato based recipes
Avoid dairy and flour thickened soups
Be sure to freeze cooled soup
Add pasta when you are serving – pasta sometimes gets mushy in the freezer
Slightly under cook vegetables, they will cook more when you reheat the soup
Leave room at the top of the container for the soup to expand, about 1 inch between soup and lid is good
Plastic freezer safe containers are best, but if you use glass, be sure it says freezer safe
Be sure to label the soup and add heating instructions
Freeze 2-3 months
Thaw in fridge overnight or cook from frozen
4 from 1 reviews
Chicken and White Bean Soup
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Prep time
10 mins
Total time
10 mins
Quick and easy soup that can also be frozen.Recipe from PocketChangeGourmet.com
Serves: 2 servings
Ingredients
8 ounces skinless, boneless chicken, cut into 1-inch pieces
1 (15 oz) can white kidney beans or Great Northern beans, rinsed and drained
1¼ cups reduced-sodium chicken broth
¼ cup onion, chopped
⅓ cup green pepper, chopped
¼ teaspoon ground cumin
¼ teaspoon dried oregano
⅛ teaspoon ground pepper
1 clove garlic, minced
Toppings, optional
Tomato, chopped
Green onion, sliced
Monterey Jack cheese, shredded
Instructions
Lightly coat skillet with cooking spray
Cook chicken, onion and green pepper until vegetables are tender and chicken is no longer pink, about 8 minutes
Add garlic and cook additional 1-2 minutes
Add all ingredients to the Slow Cooker, cook low for 5 to 6 hours or on high for 2-1/2 to 3 hours
Serve with toppings
Notes
Recipe can easily be doubled. To cook on stove, cook chicken and vegetable in a dutch oven, simmer for 2-3 hours.
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