Borlotti Bean Chicken Soup

Borlotti Bean Chicken Soup


67 people made this

I love this soup because of the balance between the powerful chillies and herbs and the chicken and beans.

Ken Eaton

Serves: 8 

  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast fillets - diced
  • coarsely ground black pepper to taste
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 3 green chillies, seeded and minced
  • 1 green capsicum, chopped
  • 1 red capsicum, chopped
  • 200g mushrooms, sliced
  • 3 (400g) tins borlotti beans, drained
  • 4 spring onions, chopped
  • 1 bunch fresh parsley, chopped
  • 1 cup (250ml) white wine
  • 4 cups (1 litre) chicken stock
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 tablespoon dried oregano
  • 1 1/2 tablespoons ground cumin
  • 2 bay leaves

Preparation:1hour  ›  Cook:1hour30min  ›  Ready in:2hours30min 

  1. In a large pot over medium high heat, cook chicken in olive oil with black pepper until brown. Stir in onion, garlic and chillies and cook until onion begins to soften.
  2. Stir in green and red capsicums, mushrooms, beans, spring onions and parsley. Pour in wine and chicken stock. Season with rosemary, thyme, oregano and cumin. Place bay leaves in pot, cover and reduce heat and simmer 90 minutes.

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