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Zesty White Bean Chicken Soup is a hearty and flavorful dish that can be enjoyed any time of the year. This comforting soup combines tender chicken, creamy white beans, and an array of colorful vegetables, resulting in a meal that is both delicious and nutritious. With its zesty flavors and satisfying texture, it's a perfect choice for a family dinner or a cozy night in.

One-Pot Zesty White Bean Chicken Soup

Warm up your spring or Easter brunch with this Zesty White Bean Chicken Soup! This creamy and comforting dish is perfect for a cozy gathering or a quick weeknight dinner. With tender chicken, fiber-rich white beans, and a zesty lime kick, its both satisfying and nutritious. Easy to prepare, this soup will quickly become a family favorite. Try it tonight or save this recipe for later to impress your guests!
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Ingredients
  

1 lb boneless, skinless chicken breasts or thighs

1 can (15 oz) white beans, drained and rinsed (like Great Northern or Cannellini)

1 medium yellow onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 red bell pepper, diced

4 cups low-sodium chicken broth

1 can (14.5 oz) diced tomatoes, undrained

1 teaspoon dried oregano

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

Zest and juice of 1 lime

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

Avocado slices, for serving (optional)

Instructions
 

Sauté the Base Ingredients: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften.

    Cook the Chicken: Push the sautéed vegetables to the side of the pot and add the chicken. Season with salt, pepper, oregano, cumin, and smoked paprika. Cook the chicken for about 5 minutes on each side, until it's lightly browned (it doesn't need to be fully cooked at this stage).

      Add the Remaining Ingredients: Stir in the minced garlic and diced red bell pepper. After a minute, add the white beans, diced tomatoes (with juice), and chicken broth. Bring the mixture to a simmer.

        Simmer: Once the soup reaches a simmer, cover the pot and let it cook for about 20-25 minutes, or until the chicken is fully cooked and tender.

          Shred the Chicken: Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.

            Add Zest and Juice: Stir in the lime zest and juice. Taste and adjust the seasoning with additional salt and pepper if needed.

              Garnish and Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve with avocado slices on top, if desired.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6