Skip to Content

White Bean Ground Chicken Soup

This creamy white bean and ground chicken soup is one of my favorite meal prep recipes. It makes a big batch with 10 massive servings weighing around 3/4-pound each. And every serving is packed with 23 grams of protein, 8 grams of filling fiber, and just 255 calories. You’ll never believe a chicken soup could be this creamy with only 3 grams of fat per serving!

This recipe is based on a turkey chili recipe from a member of our best Austin, Texas restaurants list, Jack Gilmore of Jack Allen’s Kitchen. If you’re a JA fan, you can get his cookbook here.

How to Make This White Bean Ground Chicken Soup

This is a really simple recipe that’s as easy as cooking some bacon, onion, and ground chicken together before adding salsa verde, canned white beans, chicken broth, and a handful of seasonings. But there are plenty of tweaks you can make to both ingredients and cooking methods. For example, I’ve included instructions for an Instant Pot or pressure cooker, stovetop, and slow cooker in the post below.

If you’re using an Instant Pot and are ready to rock, you can probably skip straight to the recipe card at the bottom of the post.

Cook diced onion and chopped bacon together until they begin to brown.

before and after cooking the diced onion and chopped bacon

You’ll want to make sure and add both ingredients to a cold pot whether you’re using an Instant Pot or cooking on the stovetop. Starting in a cold pan gives the fat in the bacon time to render, which will beautifully brown the onion and bacon without needing any extra cooking oil.

You can get an idea of the color you’re looking for in the photo above (right side). The bacon shouldn’t be crispy, so don’t worry about that.

Be sure to stir occasionally and scrape any fond off the bottom of the pot to avoid any burned bits. Once you add the ground chicken, you’ll have a bit more liquid to help deglaze the pot.

Add ground chicken and break apart to fully cook.

cooked ground chicken, bacon, and onion

I like to push the onion and bacon to one side to clear up a little surface area for browning the ground chicken, but you’re not after that much browning here. Just get the chicken cooked and broken apart, and you’ll be good to go.

Add canned white beans, salsa verde, chopped garlic, corn tortillas, ground cumin and coriander, dried oregano, and chicken broth.

salsa verde, chopped garlic, chopped tortillas, ground cumin and coriander, dried oregano, and white beans in a pot

I used a jar of Herdez salsa verde. While it’s not the best salsa verde, it’s super convenient. Making your own homemade salsa verde or a tomatillo sauce would be the best move if you’re up for it.

The corn tortillas will thicken your ground chicken soup and provide some great flavor, so don’t forget to add them!

And for the garlic, the recipe calls for raw chopped garlic. I think adding a little extra garlic powder would be fine if you like a garlic-heavy soup. Or if you really wanted to up your game, you could make some of my air fryer roasted garlic ahead of time and use that.

Cook until the tortillas have completely dissolved and the garlic and onion are tender.

the ground chicken soup before and after pressure cooking for 20 minutes

Here’s a quick rundown of the different methods you can use to cook your ground chicken soup.

Instant Pot

This is the method I used for testing, and it’s what’s used in the photos you see above. Once you have everything in the pot mixed together, simply seal and cook with high pressure for 20 minutes. You can use quick release pressure if you’re ready to serve right away, or you can let everything hang out together and let the pressure vent naturally.


Cook the bacon and onion in a large soup pot over medium-high heat, starting in a room temperature pot. Achieve the same browning before adding and cooking the ground chicken.

Once everything is in the pot together, bring your ground chicken soup up to a boil before reducing to a simmer for about 30 minutes. You can add extra broth if your soup reduces more than you’d like.

Slow Cooker

Use a large skillet to brown the bacon and onion before adding the ground chicken and fully cooking. Add the mixture to a slow cooker with everything else and cook on low for around 3-4 hours. You can obviously let it go longer.

How to Serve This Creamy White Bean Ground Chicken Soup

With the high protein content, we like to serve this soup as a main dish. A little freshly chopped cilantro, jalapeño, and avocado works perfectly on top. You might also like queso fresco and a dollop of sour cream or fat free Greek yogurt.

The Tex-Mex flavors mean tortilla chips edge out the typical crusty bread you might serve with a white bean soup. I like baking extra thin corn tortillas to make lower calorie tortilla chips and strips.

To add some more veggies to the affair, you might try something like a chopped Mexican salad or guacamole greens salad.

More High Protein Soup and Chili Recipes

I hope you enjoy your white bean ground chicken soup! If you do, I always appreciate recipe reviews. And if you have a question about the recipe I forgot to cover, leave a comment at the bottom of this post.

White Bean Ground Chicken Soup

White Bean Ground Chicken Soup

Yield: 10 Servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Canned white beans, ground chicken, and bacon cooked in a Tex-Mex blend of salsa verde, chopped garlic, and spices.


  • 8 slices Center Cut Bacon, chopped
  • 3 cups (340g) White Onion, diced (about 2 large onions)
  • 1 pound Ground Chicken (97/3)
  • 3 cans (15 oz each) White Kidney Beans, undrained
  • 16 oz jar Salsa Verde
  • 4 cups Low Sodium Chicken Broth
  • 10 cloves Garlic, peeled and roughly chopped
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Ground Coriander
  • 1 tablespoon Dried Oregano
  • 4 Corn Tortillas, chopped


  1. Add the onion and bacon to an Instant Pot, pressure cooker, or soup pot at room temperature. Turn the sauté function on or use a medium-high heat to cook until slightly brown, about 12-15 minutes. The bacon shouldn't be crispy.
  2. Add the ground chicken and break apart to fully cook. Be sure to use any juices from the chicken to deglaze the pot as it cooks.
  3. Once the chicken is cooked, add the remaining ingredients and stir everything together.
  4. Seal and pressure cook for 20 minutes with quick release pressure. Or bring to a boil before reducing to a simmer for about 30 minutes on the stovetop until the soup thickens.
  5. Salt and pepper to taste. Top with cilantro, avocado, jalapeño, and sour cream or fat free Greek yogurt. Serve with tortilla chips, if desired.


Each serving has 1 WW SmartPoint (blue).

Nutrition Information:
Yield: 10 Serving Size: 1 1/3 cup (about 11.5 oz)
Amount Per Serving: Calories: 255Total Fat: 3gCarbohydrates: 34gFiber: 8gProtein: 23g

Want more kinda healthy recipes?

Follow me on Pinterest to see all of my recipes organized in one place with photos!


Tuesday 19th of October 2021

I made this this weekend, except I used shredded chicken breast instead of ground chicken and I added a can of corn! (Hope you don’t mind me changing it up a little 😂)

SO GOOD! I’ve never been disappointed with your recipes!!

Mason Woodruff

Friday 22nd of October 2021

I'm happy if you're happy! I only discourage modifications when someone messes it up. ;)

Stacey Garwick

Tuesday 5th of October 2021

Is there a reason you use white kidney beans as opposed to any other bean? I made this yesterday using half the white kidney and half pinto and it was amazing! A+ recipe

Mason Woodruff

Tuesday 5th of October 2021

I find white kidney beans to be the most tender, and the canned beans make the soup a bit creamier than other options. Pinto is another great option, though. It fits the flavor profile perfectly here. Nice swap!


Sunday 3rd of October 2021

Loved the recipe! Even my husband who doesn’t like soup enjoyed it.


Tuesday 28th of September 2021

So, so good! I made a few changes- not because it needed it or because I’m a good cook (I’m really not), but because I didn’t have all the ingredients. I used minced garlic instead of fresh, a pack of fajita seasoning instead of the listed spices, added a little salt, cumin and oregano, and Liquid Smoke instead of bacon. I also added a little bullion paste. I didn’t add the tortillas but it still thickened nicely. Literally, the hardest part was chopping three cups of onions. I cooked it on the stovetop but I can totally see this as a great crockpot recipe- after you sauté the onions and brown the bacon and chicken, there’s really nothing left. It’s a pretty versatile recipe given I made a few substitutions and it was still really, really good. I love your recipes!

Mason Woodruff

Friday 1st of October 2021

That's some impressive improvisation from a self-proclaimed bad cook. Don't tell anyone, but I occasionally buy pre-diced onion in the 3.5 cups containers from HEB. Our little secret.


Monday 27th of September 2021

This was so good. I cooked it on the stovetop. My whole family loved it. However, I did not have salsa verde so I just added a can of fire roasted tomatoes and a can of white corn. Incredibly good!

Mason Woodruff

Tuesday 28th of September 2021

Great improvisation, chef!

Skip to Recipe