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Simple Can-Leftover Chicken and Bean Soup

This soup is made by simmering canned chicken and beans with spices, resulting in a hearty, comforting broth with a creamy texture. The ingredients are combined and heated until flavors meld and the soup is warmed through, creating a rustic, satisfying dish with a slightly chunky appearance.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans canned chicken, shredded drained
  • 2 cans beans (e.g., black beans or chickpeas) drained and rinsed
  • 4 cups chicken broth or water
  • 1 teaspoon ground cumin
  • 1 teaspoon lime juice fresh or bottled
  • 1 cup shredded cheese optional, for garnish
  • to taste salt and pepper

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Pour the chicken broth into a large pot and bring it to a gentle simmer over medium heat.
  2. Add the drained canned chicken and beans to the simmering broth. Stir to combine, allowing the ingredients to heat through.
    2 cans canned chicken, shredded
  3. Sprinkle in the cumin and stir well, letting the spices release their aroma as the mixture heats up further.
    2 cans canned chicken, shredded
  4. Allow the soup to simmer gently for about 10 minutes, stirring occasionally, until the flavors meld and the soup is heated through.
  5. Finish by stirring in the lime juice for brightness, and season with salt and pepper to taste.
    2 cans canned chicken, shredded
  6. Ladle the hot soup into bowls, and sprinkle with shredded cheese if using, for a creamy topping.
    2 cans canned chicken, shredded
  7. Serve immediately, allowing the cheese to melt slightly and the flavors to shine through.

Notes

You can customize this soup with additional spices or vegetables if desired. For a fresher touch, add chopped cilantro or a dash of hot sauce just before serving.