Chicken Soup with Kidney Beans & Coriander

0.5 serve of legumes
Each serve is 100g of legumes. GLNC recommends 2-3 serves each week.

Serves: 5

Difficulty of recipe preparation: Easy

Preparation time: 10 mins

Cooking time: 30 mins


  • 1 tablespoon extra virgin olive oil
  • 1 large brown onion, diced
  • 4 cloves garlic, crushed
  • 1 small red capsicum, diced
  • 1 organic chicken breast (200g)
  • 1 corn cob (or 1 cup diced corn kernels)
  • 1 zucchini, diced
  • 1/2 x 400g can diced tomatoes
  • 1 1/2 litres (6 cups) chicken stock
  • 1 x 400g can red kidney beans, drained and rinsed (or 1 1/2 cups cooked beans)
  • fresh coriander, roughly chopped, to serve


  1. Heat large pot over medium heat
    When hot, add oil and onion and sautee for 3-4 minutes, until onion softens and starts to brown
    Add garlic, chilli, cumin, pepper, green and red capsicums and sautee for 5-6 minutes
  2. Add chicken breast and sautee for 1-2 minutes, coating in flavours before adding corn, zucchini, tomatoes and chicken stock
    Bring to the boil, then turn heat down and gently simmer for 5 minutes before removing chicken breast and corn
  3. Using a fork, roughly mash about half of the kidney beans and add to the soup
    Allow corn to cool, then cut the kernels off the cob and add them back to the soup
    Continue to cook soup for a further 5 minutes
    Meanwhile, shred the chicken breast
  4. Taste and adjust seasoning if required
    Just before serving, add the chicken back to the soup and stir to evenly distribute
    Serve topped with fresh coriander

Additional information/tips

This soup just gets better and tastier as it sits, so I highly encourage you to make it ahead of time
It keeps well in the fridge for up to 5 days or can be frozen for up to 2 months.


Recipe courtesy of 2016 International Year of Pulses Australian Signature Dish Recipe Competition, entered by Caroline Trickey, NSW.

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