There’s no better way to end a beautiful fall day–or stretch your food budget–than with a pot of steaming hot, hearty soup! This deliciously simple Spicy Chicken and Bean Soup is the perfect way to utilize a rotisserie chicken, and with just a few super simple ingredients thrown into your Instant Pot this soup comes together in minutes.

And the best part? It’s freezer friendly, which means you can save it to make later. To make it as part of a freezer cooking day, just split the soup into multiple bags, then throw it right into the freezer–no cooking required!

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Ingredients for spicy chicken and bean soup

Here is what you need:

2 10 oz. cans Rotel original
1 container chicken stock
2 16 oz. cans white beans, drained
1 1/2 cups frozen corn
3-4 carrots, peeled and diced
2 small salad peppers, diced
1 small onion, diced
2 cups pulled chicken from rotisserie
salt & pepper
2 Tablespoons butter

Dice carrots and peppers into bite sized pieces

Step 1: Clean carrots and peppers then chop and set aside.

Dice onions and set aside with peppers and carrots

Step 2: Then dice onion and set aside.

Saute carrots, onions, and peppers for 5 minutes

Step 3: Add 2 tablespoon of butter to pot then add vegetables and select saute. Saute for 5-7 minutes.

Add shredded chicken, peppers and chicken broth into the instant pot

Step 4: Once time is up, then place shredded chicken in pot along with the beans, Rotel, stock and corn. Stir and then place lid back on and set for 7 minutes on Soup setting.

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Serve this spicy chicken and bean soup with a side of cornbread for a delicious fall meal

Step 5: Once time is up, do a quick release of steam and then ladle soup into bowls. Serve with a side of corn bread and enjoy.

 

 

Spicy Chicken and Bean Soup

This hearty soup comes together in less than 30 minutes and is a warm welcome on a cool fall night!
Course Soup
Cuisine American
Keyword Spicy Chicken and Bean Soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Ruth Soukup

Ingredients

  • 2 10 oz. cans Rotel original
  • 1 container chicken stock
  • 2 16 oz. cans white beans drained
  • 1 1/2 cups frozen corn
  • 3-4 carrots peeled and diced
  • 2 small salad peppers diced
  • 2 cups pulled chicken from rotisserie
  • 1 small onion diced
  • salt & pepper
  • 2 Tablespoons butter

Instructions

  1. Clean carrots and peppers then chop and set aside.
  2. Then dice onion and set aside.
  3. Add 2 tablespoon of butter to pot then add vegetables and select saute. Saute for 5-7 minutes.
  4. Once time is up, then place shredded chicken in pot along with the beans, Rotel, stock and corn. Stir and then place lid back on and set for 7 minutes on Soup setting.
  5. Once time is up, do a quick release of steam and then ladle soup into bowls. Serve with a side of corn bread and enjoy!

 

Spicy Chicken and Bean Soup | Fall Dinner Recipes | Freezer Cooking | Food Made Simple | Soup Recipe | Instant Pot Recipe

Ruth Soukup

Ruth Soukup - LIVING WELL SPENDING LESS. Practical solutions for everyday overwhelm. Food Made Simple, Life Etc., Home 101, Smart Money. Start organizing your whole life today!

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