White Bean Chicken Chili Soup


  • 6 cups chicken broth (or bone broth)
  • 2 – 15.8 ounce cans of cannellini beans (I used a can of chickpeas – they work too)
  • 1 tsp parsley
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp black pepper
  • pinch of sea salt
  • 4 tablespoons olive oil (divided)
  • 1¼ pound chicken breast, cubed small (I like to do this with shredded chicken)
  • 1 cup white or yellow onion, diced
  • 1 cup chopped mushrooms
  • 4 cloves garlic, minced
  • 1 jalepeno, minced
  • handful of fresh sage, and cilantro


  1. In a large pot, add broth and beans and bring to a boil.  Add seasonings and reduce heat to simmer.
  2. In a medium pan warm 2 tablespoons of oil and add cubed chicken and cook for about 4-5 minutes.
  3. Add chicken to simmering stock.
  4. In the chicken pan, add garlic, onions, jalepeno and mushrooms with the remaining 2 tbsp of olive oil and saute until onions are translucent.
  5. Rough chop cilantro and sage and add to onion, garlic and jalapeno mixture. Saute for a minute or two, add to the stock pot.
  6. Let the entire thing simmer on low for another 30 minutes or more. The longer you simmer the thicker the soup.  I added a couple tsp of gluten free flour to thicken.

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