Eat Without

Chicken Soup with Chiles

Source: Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Flavorful and filling, this soup is packed with protein making it a full meal. Add extra chiles or a dash of red pepper flakes if you like a spicier soup.

Makes
6 servings

Ingredients

  • 3 pounds chicken pieces, skin removed
  • 2 cups tomatoes, chopped
  • 1 garlic clove, minced
  • 1/2 cup onion, chopped
  • 1/4 cup mild chiles, canned and diced
  • 2 cups pinto or garbanzo beans, canned or cooked and drained
  • salt and pepper (to taste, optional)

Directions

  1. Wash hands with soap and water.
  2. Place chicken pieces in a large saucepan and add enough water to cover.
  3. Cook over medium high heat until tender and chicken is cooked, about 25 minutes.
  4. Remove chicken pieces from the broth.
  5. Add tomatoes, garlic, onion, and chiles.
  6. Remove chicken meat from the bones and return meat to broth.
  7. Add beans and salt and pepper to taste. Simmer for about 15 minutes.

Notes

Learn more about: Tomatoes Garlic Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.