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.

Leave us a Comment

Your email is never published nor shared. Required fields are marked (Required)

GTS on Facebook

Flash Sale: In the next 24 hours we are discounting our 6 week Muscle Project program by $100 AND adding 2 weeks FREE! This program is designed for men who want to step up their game and get acquainted with traditional lifting techniques to build muscle, shed unwanted weight, and power up that golf swing. Offer expires Monday night at 8pm! Program is 6 (8) weeks long with classes on Tues/Thurs at 5am and on Sat at 8am with flexibility to visit our other session times for flexible scheduling. Lifting begins June 20th ... See MoreSee Less

View on Facebook
June 2017
« May