This Spicy Three Bean Chicken Soup is hearty, packed with protein and gives quite a kick of spice. My not so secret ingredient is a bottle of my favorite salsa. Gluten free!
Before I quit smoking I never ate spicy foods. My palate was so damaged by all the garbage I was inhaling that I couldn’t really taste flavours.
Of course, all that has changed and now my mantra is “the spicier the better”.
Besides the added zip from the spices there are definite health benefits to adding these powders as well. Cumin has been known to aid in digestion, cayenne can improve blood circulation, and turmeric is a wonder spice with it’s benefits ranging from detoxing your liver to treating depression.
Spice it up, people!
This soup is also chock full of dietary fiber with the abundance of beans.
I love including beans to soup to really make it a meal with the added protein. My only caveat with the beans is to be sure you are using cans that are BPA free. Eden Organic is a great brand that does not have BPA lining in their cans.
If you haven’t heard about BPA’s I encourage you to google it.
They can be commonly found in the lining of canned goods.
SPICY THREE BEAN CHICKEN SOUP
Saute your onions and chicken over medium heat in a large soup pot.
Add in your minced garlic and spices.
Pour in your beans and broth.
After that, simmer your soup for thirty minutes.
My extra special, spicy ingredient is to mix in an entire bottle of salsa.
Granted, I am a little spice crazy, but I feel the salsa adds depth and just kicks it up that extra notch.
I use the medium version from Herdez (my salsa love).
Pair this soup up with a salad and a nice thick slice of crusty, multi-grain bread and you’ve got a dinner to remember.
I like this simple balsamic dressing and find that the vinegar element is delicious with this soup.
MORE GLUTEN FREE SOUP RECIPES:
Instant Pot Chicken Lentil Soup
Creamy Coconut Chicken Curry Vegetable Soup
*Originally posted April 16, 2013. Updated October 24, 2019
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Spicy 3 Bean Chicken Soup
This Spicy Three Bean Chicken Soup is hearty, packed with protein and gives quite a kick of spice. My not so secret ingredient is a bottle of my favorite salsa. Gluten free!
- 1 tbsp olive oil
- 1 large onion (chopped)
- 2 chicken breasts (cut into bite sized pieced)
- 3 garlic cloves (minced)
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp turmeric
- 1 tsp cayenne pepper
- 3 cans beans (1 kidney, 1 pinto, 1 black)
- 6 cups chicken broth
- 1 bottle salsa (I used Herdez in medium)
- sea salt & pepper to taste
- Heat olive oil over medium heat.
- Saute onions and chicken, seasoned with sea salt & pepper, until fully cooked, approximately 5 minutes.
- Add in garlic and spices and cook for another 2 minutes.
- Pour in beans and broth and simmer for 30 minutes.
- Add in salsa and cook for another 5 minutes.
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