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

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


  • 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


  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!