Cilantro-Lime Chicken Soup with White Beans
A fragrant, herbaceous broth with tender chicken and creamy white beans, brightened by fresh lime. This mexican-inspired soups ready in about 55 minutes pairs bone-in skin-on chicken thighs, chicken stock, (15 oz), drained cannellini beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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.
Ingredients
- 1 lb, bone-in skin-on chicken thighs
- 4 cups chicken stock
- 1 can (15 oz), drained cannellini beans
- 1 cup chicken stock
- 2 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- 2 cloves, minced garlic
- 1/2 cup diced onion
Instructions
- Step 1: In a large pot, combine 1 lb bone-in skin-on chicken thighs, 4 cups chicken stock, 1/2 cup diced onion, and 2 minced garlic cloves. Bring to a gentle simmer over medium heat and cook for 25 minutes.
- Step 2: Remove chicken, discard skin and bones, and shred meat. Return chicken to the pot, add 1 can drained cannellini beans, and 1 cup chicken stock. Simmer for 10 minutes to meld flavors.
- Step 3: Stir in 2 tbsp lime juice and 1/4 cup chopped cilantro. Taste and adjust seasoning with salt if needed. Simmer for 2 more minutes, then serve hot.
Frequently asked questions
How long does Cilantro-Lime Chicken Soup with White Beans take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cilantro-Lime Chicken Soup with White Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken stock from drying out.
Can I substitute ingredients in Cilantro-Lime Chicken Soup with White Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cilantro-Lime Chicken Soup with White Beans for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cilantro-Lime Chicken Soup with White Beans?
Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The cilantro-lime balance was perfect—my kids actually ate their veggies for once!
- ★★★★☆
Made this for my sick mom—so comforting! Just simmered beans longer than recipe said.
- ★★★★☆
Great flavor but needed double the lime to cut through the bean heaviness.
