Mexican Chicken and White Bean Soup

Posted in RecipesSoups & Stews
Mexican Chicken and White Bean Soup

It has been a bit of a tease here in London weather-wise. Some days warmth and sun, somedays clouds, glum and brisk wind. My mood has been a bit confused when it comes to preparing dinner. Coupled with laziness, I wanted to make a simple dish that still packed in a ton of flavor. One of my favorite combinations lately has been chicken and white bean soups. It feels comforting and nourishing and can be made and enjoyed any way. Another big thing I’ve been missing besides chicken and white bean soups is Mexican cuisine! London lacks the good stuff and so I thought it was important I start putting pieces together and making my own.

To appease the wintery spring days, a Mexican inspired chicken and white bean soup seems like the perfect thing to make. It’s a simple mean packed with flavor with easy clean up. I love the idea of deglazing the pan with a Mexican lager to bring on the hops and citrus! My chicken and white bean soup can be made ahead of time and tastes even better as leftovers on day two and three. I love that the creaminess is so velvetty that you can’t get from any heavy cream!

Please do give my Mexican chicken and white bean soup a try and let me know how you get on!

Serves 3-5

Mexican Chicken and White Bean Soup

  • 2 cups stock
  • 6 garlic cloves, smashed & divided
  • 6-8 black peppercorn
  • 3 chicken breast
  • 3 tbs avocado oil
  • 1 large white onion, chopped
  • 2 carrots, chopped
  • 2 celery, chopped
  • 1 jalapeño, chopped
  • 3 tbs cumin powder
  • 2 tbs chili powder
  • 1 tbs smoked paprika
  • 1 cup of Mexican lager,
  • 1 15-ounce can Northern bean
  • 1 tsp dried oregano
  • 1 thyme sprig
  • 2 bay leaves
  • 1/2 lemon, juiced
  • 1/2 cup cilantro, chopped
  • salt to taste


In a stock put, put the stock of choice to boil and add in the black peppercorns, 3 garlic cloves and chicken breast. Cover and let it cook through from 8 to 12 minutes. Remove the chicken from the stock, but do not discard. Using a fork, shred the chicken. Set the chicken aside.

In a dutch oven over medium-high heat, add the avocado oil, onion, rest of the garlic, carrots, celery, jalapeño and season with salt. Let that saute for about 6 minutes then toss in the cumin powder, chili powder, and smoked paprika. Continue to saute for about 8 minutes.

Then increase the heat to high and deglaze the pot with the Mexican lager. The heat should cook out the alcohol and reduce the liquid by half. Add the beans and the stock from the first step. Let that simmer for about 5 minutes. Remove from heat Set up an immersion blender and blend about half of the soup mixture. It should remain slightly chunky, but have a creamy finish.

Place back over the stove over medium-low heat. Add in the shredded chicken, oregano, thyme, bay leaves and season with salt and simmer for about 15 minutes.

Remove from heat and stir in the lemon juice and cilantro.

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