CHICKEN BEAN SOUP

Chicken Bean Soup image

This easy soup is tasty and nutritious, too. I like to top individual bowls with a few sprigs of fresh parsley. Home-baked rolls- I use frozen bread dough- are an added treat. -Phyllis Shaughnessy, Livonia, New York

Provided by Taste of Home

Categories Lunch

Time 4h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 9

Ingredients

1 pound boneless skinless chicken breasts, cubed
2 cans (14-1/2 ounces each) chicken broth
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
1 can (15 ounces) lima beans, rinsed and drained, or 1-1/2 cups frozen lima beans
1 cup frozen peas and pearl onions
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon ground ginger, optional

Steps:

In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 4-5 hours or until chicken is no longer pink.

Nutrition Facts :

*** Explore more Chicken Bean Soup Recipes »

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