Description
This Chicken Spinach Bean Soup is a hearty and comforting dish perfect for a nutritious and satisfying meal. Combining tender diced chicken breast with fresh spinach, kidney beans, and flavorful spices in a savory chicken broth, this soup is easy to prepare and packed with protein and fiber. Ready in just 40 minutes, it’s an ideal option for a wholesome lunch or dinner that warms you up and nourishes your body.
Ingredients
Scale
Protein and Vegetables
- 1 lb chicken breast, diced
- 2 cups fresh spinach
- 1 onion, chopped
- 3 cloves garlic, minced
Pantry Items
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat the pot: Place a large pot over medium heat to prepare for sautéing the aromatics and cooking the chicken.
- Sauté onions and garlic: Add the chopped onions and minced garlic to the pot and cook them until they become soft and fragrant, about 3-5 minutes.
- Cook the chicken: Add the diced chicken breast to the pot and cook until browned on all sides, ensuring the chicken is fully sealed and flavorful.
- Add tomatoes, beans, and broth: Stir in the diced tomatoes, drained kidney beans, and chicken broth, mixing everything evenly.
- Season the soup: Add oregano, salt, and black pepper to the pot, stirring to incorporate all the spices into the broth.
- Simmer: Bring the soup mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20 minutes to meld the flavors and fully cook the chicken.
- Add spinach: Stir in the fresh spinach leaves and cook for an additional 5 minutes until the spinach is wilted and tender.
- Serve hot: Ladle the soup into bowls and serve warm for a comforting meal.
Notes
- You can substitute fresh spinach with frozen spinach if fresh is unavailable; just add it directly to the soup during the last cooking stage.
- Adjust salt and pepper to taste depending on your dietary preferences.
- For a spicier version, add a pinch of red chili flakes when sautéing the garlic and onions.
- This soup can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
- To make this recipe gluten-free, ensure the chicken broth used is labeled gluten-free.
