Budget Chicken and Bean Soup

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A hearty, affordable soup loaded with shredded chicken, beans, and seasonal vegetables for a satisfying meal. This chicken recipe, ready in about 60 minutes, pairs shredded cooked chicken, canned kidney beans, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb shredded cooked chicken
• 15 oz, drained canned kidney beans
• 2 medium, diced carrots
• 2 stalks, diced celery
• 1 medium, diced onion
• 2 medium, diced tomatoes
• 2 tbsp soy sauce
• 1 clove, minced garlic
• 1 tbsp olive oil
• 4 cups water

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Instructions

1. Step 1: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 minced garlic clove and 1 diced onion; sauté for 3 minutes until softened.
2. Step 2: Add 2 diced carrots, 2 diced celery stalks, and 2 diced tomatoes. Cook for 5 minutes until vegetables are tender. Stir in 2 tbsp soy sauce and 15 oz canned kidney beans.
3. Step 3: Pour in 4 cups water and bring to a boil. Reduce heat and simmer for 20 minutes. Stir in 1 lb shredded cooked chicken. Serve hot.