Fiesta Bean & Chicken Soup

Fiesta Bean & Chicken Soup


With all of the rain we’ve been having I felt like making a nice homey soup.  I came up with this hearty, but not too heavy, bean and chicken soup.  It turned out to be just what the doctor ordered. 



5 Ounces Pinto Beans

5 Ounces Red Beans

5 Ounces Black Beans

8 Cups Water

1 Tablespoon Kosher Salt

3 Tablespoons Olive Oil

4 Ounces Cooked & Diced Chicken Breast

1 Large Chopped Onion

4 Chopped Green Onions

8 Minced Garlic Cloves

1 Cup Corn

2 Diced Tomatoes

2 Cups Salsa

6 Small Chopped Red & Yellow Peppers

1 Large Chopped Hot Pepper

6 Cups Chicken Broth

1 Bottle White Wine

1 Teaspoon Red Pepper Flakes,

1 Teaspoon Ground Cumin

1 Teaspoon Kosher Salt

1 Teaspoon Chili Powder


Rinse and drain the beans.  Soak the beans for at least 6 hours or overnight. Place the beans in a large soup pot with 8 cups of water and 1 tablespoon kosher salt.  Boil uncovered for 20 minutes.  Lower the heat, cover and simmer for 3 hours until the beans are soft.  Do not drain the beans. Uncover and add the chicken broth and stir.  Add the olive oil, kosher salt, red pepper flakes, ground cumin and chili powder.  Stir.  Turn up the heat to medium and add the wine.  Cook for 10 minutes.  Add the onions, chicken, garlic, green onions, corn, tomatoes, red & yellow peppers, hot pepper and stir.  Cook for 10 minutes and then add the salsa.  Simmer for an hour to blend the flavors.  Ladle the soup into bowls and serve immediately.  The soup can be refrigerated for up to 4 days.  If necessary, thin with additional chicken broth when reheating.  Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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