I love having a pot of soup in the fridge, this Texas three bean chicken soup makes a great a meal or snack anytime, it’s rich and flavorful but low in fat and calories. Whip up this spicy chicken soup on a Friday and you family has healthy food for a whole weekend, or use one big pot to feed a crowd.  The best part is unlike beef chili there is no need to cook it all day to get a great flavor. Everyone loves the southwest flavors for a change from traditional chicken soup and they remind me of my years in Texas. I think the best part is the fragrance of the tequila when you deglaze the bottom of the pan, but if you are out of Jose Cuervo a beer would be a perfect substitute. Serve the chicken soup with a slice of corn bread and you will have a complete TexMex meal. Don’t forget to garnish each bowl of chicken soup with crushed tortilla chips, grated cheese, cilantro, and a squeeze of lime juice.

Texas Three Bean Chicken Soup


  • 2 lbs boneless skinless chicken breast cubed
  • 3 large onions chopped
  • 1 jalapeño
  • 3 ribs of celery chopped
  • 2 shots of tequila I use Jose Cuervo
  • 6 cloves of garlic diced
  • Small bunch of cilantro chopped
  • 1 - 4 oz can of green chili’s
  • 2 tsp cumin
  • 1 tsp oregano
  • Pinch of chipotle chili powder
  • 1 - 15 oz can white beans
  • 1 - 15 oz can red kidney beans
  • 1.5 cups of fresh green beans cut into small pieces
  • 32 oz chicken broth
  • 2 tbsp tomato paste I like the kind in the tube
  • 1 - 11 oz can corn
  • Olive oil
  • Salt & Pepper

For Garnish

  • Fresh cilantro
  • Grated cheddar cheese
  • Lime juice
  • Crumbled tortilla chips


  1. Start by heating a pot with a drizzle of olive oil in it. Spice the chicken chunks with lots of salt and pepper, if you have a season salt you like you can use that in place of plain salt. Add the chicken in batches to the hot pan; cook until cooked through and the chicken develop a little golden crust on the edges. Set aside cooked chicken.
  2. Remove the ribs and seeds from the jalapeño and dice small. Next add the onion, jalapeño, and celery to the hot pan. Allow the veggies to cook down for a few minutes and then add the tequila, let the alcohol burn off and use the remaining liquid to scrape all the chicken bits off the bottom of the pan. Next add the can of green chilies, garlic and fresh cilantro. Cook until all the veggies are tender. Then add the dry spices: cumin, oregano, and chipotle chili powder. Return the chicken to the pot.
  3. Drain the canned beans and add them to the pot. Next add the chicken broth, tomato paste, and green beans, allow the pot to simmer for at least 30 minutes to an hour. Add the drained canned corn about 15 minutes before you are going to serve.
  4. Garnish each serving with crushed tortilla chips, grated cheese, cilantro, and a squeeze of lime juice. Serve with a margarita or Mexican beer!!

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