White Bean and Chicken Rajas Soup


Cooking Light sends me a dinner recipe everyday, and a few months ago the dinner recipe of the day was White Bean and Rajas soup, originally published in the December 2003 issue. I bookmarked the recipe, and tonight I used that recipe as a base to create my own version. It was really good, and -s said it was excellent. This soup is perfect on a cold winter day, and it’s super easy to prepare. You can always make this vegetarian by leaving the chicken out (the original Cooking Light recipe is vegetarian).


  • 1 TBSP olive oil
  • 4 garlic cloves, minced
  • 2 TBSP, ground cumin
  • 1 lb. chicken breast, but into bite sized pieces
  • 2 onions, chopped
  • 2 poblano chile peppers, seeded and chopped
  • 1 red bell pepper, chopped
  • 4 c. chicken broth
  • 1 c. frozen corn
  • 2 (15-ounce) cans navy beans, rinsed and drained
  • Juice from 2 limes
  • 1/4 c. cilantro, chopped
  • Toppings: grated cheese, sour cream, avocado, cilantro, chipotle Tobasco


  1. Heat olive oil in a large pot over medium-high heat. Add garlic and sauté for about 1 minute, then add chicken and cumin.
  2. Once chicken is nearly cooked through, add onion, chile, and red bell pepper; sauté 5 minutes.
  3. Add broth and corn; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Add the beans, juice, and cumin. Cover and let stand 5 minutes.
  4. Top with grated cheese, sour cream, avocado, cilantro and/or chipotle Tobasco.

White Bean and Chicken Rajas Soup:


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