Chicken and Pinto Bean Soup Recipe

Chicken and Pinto Bean Soup Recipe

This homemade chicken soup comes together quickly with simple pantry ingredients and is a terrific option for feeding a crowd.

Homemade Chicken Soup

There’s nothing more comforting, am I right? I like to whip up a pot of this chicken and pinto bean soup on the weekend and have it to come home to on a tired weeknight. It’s great to make in advance, or the night of–you’ll have this stew bubbling away on the stove top in no time. Part of what makes this recipe so easy is that it relies on canned and jarred items. However, feel free to use the fresh counterparts in you have them. For example, fresh diced Anaheim chilies for the “diced green chilies“, and fresh tomatoes for the canned diced tomatoes. Either way, this homemade chicken soup is sure to please most everyone at the table. I prefer chicken thighs in this homemade chicken soup because I think they have more flavor, but if you prefer to use chicken breasts instead, that will totally work! For a vegetarian version, omit the chicken and use black or kidney beans as a substitute.


homemade chicken soup, Chicken and Pinto Bean Soup Recipe, Weekly Meal Plans, Clean Eating Recipes, Healthy Dinner Recipes, Recipes for Dinner

Easy Healthy Dinner

The toppings really make this a yummy bowl of soup. My favorites are sour cream, cilantro, and crunchy tortilla chips (we all need an excuse to eat chips for dinner, right?!) Quesadillas would make a great accompaniment as well. For a salad, try a green salad tossed with this Pumpkin Seed Dressing. Also, this soup freezes really well. Just be sure it cool it overnight in the refrigerator before popping it into your freezer-safe containers and putting it in the freezer. Don’t forget to label with the name of the soup and the date! You’ll thank yourself later, I promise (or kick yourself later when staring at a sea of unlabeled mystery containers cluttering up your freezer). You’ll want to use any frozen soup within 3-6 months.

homemade chicken soup, Chicken and Pinto Bean Soup Recipe, Weekly Meal Plans, Clean Eating Recipes, Healthy Dinner Recipes, Recipes for Dinner

Chicken and Pinto Bean Soup Recipe

This Chicken and Pinto Bean Soup comes together quickly, and tastes even better the day after. It is a great way to feed a large group of people, or to freeze in batches for a later date. 
5 from 2 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: California
Keyword: homemade chicken soup
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 people
Calories: 414kcal


  • 4 Tablespoons unsalted butter or olive oil or a combination
  • 1 medium onion
  • 2 cloves garlic
  • 1 teaspoon fine sea salt*
  • 2 cups chicken broth
  • 1 12- oz. jar tomatillo salsa (I used the Salsa Verde from Trader Joe’s)
  • 1 28- oz. can diced tomatoes
  • 2 4- oz. cans diced green chilies
  • 2 sprigs fresh oregano or 1 Tablespoon dried**
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 ½ pounds boneless skinless chicken thighs or 4 cups cooked chicken
  • 2 cups frozen sweet corn (or fresh)
  • 2 15- oz. cans pinto beans drained
  • 7 grinds black pepper, freshly ground
  • shredded cheese for garnish
  • sour cream for garnish
  • cilantro for garnish
  • warm tortillas or tortilla chips


  • Cut onion into a medium dice. Mince garlic. Mince fresh oregano if using.
  • Heat butter or olive oil in a large soup pot over medium heat. Add onion, garlic, and salt and cook until onion is starting to soften, about 7 minutes.
  • Add broth, salsa, tomatoes, green chili, spices, and bring to a boil over high heat. Add chicken thighs and reduce heat to a simmer. 
  • Simmer stew for 35 minutes, uncovered, stirring occasionally, until chicken is cooked through. Pull out chicken thighs from stew and chop into bite sized pieces. Return to stew.
  • Add corn, pinto beans, and black pepper, and simmer for 15 more minutes. Serve in bowls, garnished with shredded cheese and sour cream, and chopped cilantro if desired. Serve with warm tortillas or chips.


*Amount of salt needed may vary, depending on broth used.
**If you have any Mexican oregano on hand this is the place to use it!
Tried this recipe?Share @agoodcarrot or tag #agoodcarrot!
homemade chicken soup, Chicken and Pinto Bean Soup Recipe, Weekly Meal Plans, Clean Eating Recipes, Healthy Dinner Recipes, Recipes for Dinner

4 thoughts on “Chicken and Pinto Bean Soup Recipe”

  • 5 stars
    Made this and it was a big hit in my house. On my list for go to meals now. Rather easy to make and great flavors. Would love more like this.

    • Hi Kelly! Thank you for the comment. I’m so glad this made it to your list of go-to meals. Working on another similar to this one, stay tuned!

  • 5 stars
    Unbelievably delicious, soothing comfort food that utilizes primarily pantry staples. My parents came over from Michoacan in the 50’s so I know good food. Despite the simplicity of the recipe the depth of flavors is amazing, We also appreciate how healthy and nutritious it is. Definitely earned a top spot in my rotation. Thank you so much for the recipe.

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