Smoky Chicken White Bean Soup
30Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
4 slices bacon, chopped
1 pound boneless skinless chicken thighs, cut into bite-size pieces
1 cup sliced fresh button mushrooms
2 cans (15 oz each) cannellini beans, drained, rinsed, divided
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
3 cups reduced-sodium chicken broth
2 cups chopped baby spinach leaves
|% Daily Value|
|Total Fat||7 g||11%|
|Saturated Fat||2 g||10%|
|Dietary Fiber||9 g||35%|
|Vitamin C||10 mg||16%|
|Vitamin A||964 iu||19%|
Heat large saucepan or Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Increase heat to medium-high. Add chicken and mushrooms; cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally.
Meanwhile, place half of drained beans in medium bowl; mash with potato masher until smooth. Add mashed beans, remaining drained beans, undrained tomatoes, broth and spinach to saucepan; stir.
Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.
Serve Alexia® Artisan French Rolls, prepared according to package directions, with the soup.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
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