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Tex-Mex White Bean Soup

This comforting soup is packed with flavor and freezes well for a quick lunch or easy dinner later in the week.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
443 calories per serving


> 1 medium carrot
> 3 boneless, skinless chicken breasts
> 2 tbsp olive oil
> 1 (8 oz) container diced celery and onions
> 1 tbsp minced garlic
> 4 cups low-sodium chicken broth
> 2 (15 oz) can low-sodium cannellini beans
> 1 (5 oz) bag baby spinach
> 1/4 cup grated Parmesan 


Thinly slice the carrot and quarter the chicken breasts. In a large pot, heat the oil on medium. Add the diced celery, onions, and sliced carrots and cook 3 min. Season with salt. Add the garlic and cook 1 min., stirring.
Add the broth and chicken. Increase heat to high and heat to a boil. Reduce heat and simmer 8 min., until chicken is cooked through. Transfer chicken to a bowl.
Drain the beans and add to pot. With a potato masher, mash some of the beans. Stir in the baby spinach until wilted. With forks, shred chicken and return to pot. Heat to a simmer. Remove from heat and stir in Parmesan.

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