Nine Bean-Chicken Soup

Recipe from

Southern Living


2 quarts water
2 cups chopped cooked chicken
1 large onion, chopped
1 garlic clove, minced
1 chicken bouillon cube
1 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2-ounce) can diced tomatoes
1 (10-ounce) can diced tomatoes and green chiles


Place soup mix in a Dutch oven; add water to cover, and let stand 30 minutes. Drain.

Bring soup mix, 2 quarts water, and next 6 ingredients to a boil in Dutch oven. Cover, reduce heat, and simmer 1 to 1 1/2 hours. Stir in tomatoes and tomatoes with chiles; return to a boil. Cover and simmer 30 minutes or until beans are tender, adding more water, if necessary.


Anna T. Rucker, Norfolk, Virginia,

Southern Living

November 1999
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