Chicken and White Bean Soup 

 Originally Written: December 11, 2013

By  Hanna Trafford

Last Updated on December 11, 2013 by Hanna Trafford

Turkey and white bean soup 001


Quick to put together and very tasty. Added benefit – low fat and good for you! and here is a little tip: you can use Italian sausage meat instead of chicken – equally delicious!



  • 1 lb. of ground chicken meat
  • 1 medium onion, diced
  • 1 jalapeno or sweet green pepper, seeded and finely diced
  • 1 garlic clove, minced
  • 2 teaspoons of chili powder
  • 2 tablespoon of tomato paste
  • 1 carton of low-sodium chicken broth
  • 1 can of white kidney beans, drained and rinsed
  • 2 cups of packed, chopped kale
  • 1/4 cup of lime juice


  1. Heat a large pot over medium heat.
  2. Add chicken meat and cook untill no longer pink.
  3. Stir in onion, pepper, garlic, chili powder and tomato paste.
  4. Cook. stirring until onion starts to soften – about 2-3 minutes.
  5. Add broth and 2 cups of water.
  6. Bring to boil and then reduce heat to medium.
  7. Add beans and kale.
  8. Cook, stirring occasionally, until kale is cooked – about 5 more minutes.
  9. Remove from heat.
  10. Stir in lime juice just before serving.

Hope you will enjoy this recipe – please send me your comments, your input is always welcomed and very much appreciated!



Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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