Serves 28
70 min
Buffalo Bean Soup
Recipe GLPR8f95b2dca1c860
A hearty, spicy bean and chicken soup loaded with fiber and protein. Tender chunks of chicken combine with a savory blend of 15 beans, diced tomatoes, and bold buffalo sauce for a warming, satisfying dish that feeds a crowd. Ready in under an hour with simple pantry ingredients.
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Ingredients
1 pound dry mixed bean soup (15 or 16 bean mix), rinsed and drained, flavor packet discarded
2 cans (14.5 oz each) diced tomatoes with juice, or 4 large fresh tomatoes, chopped
1 large yellow onion, diced
1 pound boneless, skinless chicken breast or tenderloins
6 cups water
1 tablespoon salt
1/4 cup hot sauce (such as Frank's RedHot Buffalo Wing Sauce), or more to taste
Directions
Rinse and drain the dried bean soup mix under cold water, discarding the flavor packet. Set aside.
Place the chicken breast in a large pot and cover with about 3 cups of the water. Bring to a boil over medium-high heat, then reduce to medium and simmer for 12-15 minutes until the chicken reaches an internal temperature of 165°F. Remove the chicken to a cutting board and let cool slightly. Reserve the cooking broth.
Dice the cooked chicken into bite-sized pieces and set aside.
In the same pot with the reserved chicken broth, add the rinsed beans, remaining 3 cups of water, diced onion, and diced tomatoes with their juices. Bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer, partially covered, for 30-40 minutes until the beans are tender but not mushy, stirring occasionally.
Stir in the diced cooked chicken, salt, and hot sauce. Simmer for an additional 5 minutes to blend the flavors. Taste and adjust seasoning or hot sauce as desired.
Ladle into bowls and serve hot. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
