‘Dump’ recipes are appearing more and more these days. I can understand why, it is because they are simple and take very little time to prepare. I’m sure I have more than one ‘dump’ recipe of the many that I have published but I just happened to make this White Bean Chicken Chili Dump Soup for lunch at the last minute today so I thought I would finally include it as a post. It is hardy, low in calories (no fat) full of flavor and can be made from what you will likely have in your pantry. You could even make this with leftover rotisserie chicken. You could even use a crock pot to cook instead of simmering on your cooktop.
White Bean Chicken Chili Soup
Servings: 6 people
Ingredients
- 2 cups chicken broth
- 1/2 green pepper seeded and diced
- 1/2 red bell pepper seeded and diced
- 1 small Spanish onion finely chopped
- 1 15 oz can of white beans
- 1 15 oz can of chopped tomatoes
- 2/3 cup canned tomato sauce or passata
- 2 boneless and skinless chicken breasts cut into cubes
- 1 1/2 tsp cumin ground
- 2 tsp paprika
Instructions
- Gather all ingredients before starting recipe.
- Cut chicken breast into cubes.
- Peel onion and finely chop, seed and chop red and green peppers and add to soup pot.
- Add a can of white beans, chopped tomatoes, tomato sauce, cumin and paprika.
- Add chicken stock to cover vegetables and chicken and stir to blend.
- Bring soup to a boil and then simmer for about 30 minutes.
- Serve with crusty French Baguette.
