Easy 10 Bean Soup Recipe

10 bean soup, 11 bean, even 15 bean soup....I've heard lots of variations of this soup! It's traditionally a pack of many different dry beans that cooks slowly to create a delicious hearty soup!

Today we're taking a 10 bean soup mix and making 10 Bean Chili!

A hearty chicken chili with a base of a 10 bean soup recipe with a couple of twists! I'm adding warm spices like cinnamon, cumin, and paprika to our broth to really drive home the chili aspect.

10 Bean Soup Ingredients?

Pretty much any bean under the sun! Kidney beans, navy bean, black eyed peas, lentils, black beans, red beans, white beans. ALL THE BEANS!

I've also seen the 10 (or 11 or 15 bean) soup packets that come with their own spice mix. Just toss it out because we're making our own for this 10 bean soup recipe.

• 10 bean soup mix
• Cumin
• Paprika
• Cinnamon
• Chicken breast (or ham hock/ham shank)

Bean soup is a lot of times made with a ham hock and ham pieces, however for this version we are making it with chopped chicken breast. (You could also sub in a ham shank like I used in this Instant Pot Split Pea Soup!)

How to Make 10 Bean Chili

So as this recipe name suggests, our soup base will mostly be beans. It's a delicious and hearty bean chili that has minimal ingredients, maximum flavor and is very economical.

1. In a large pot sauté the onion until translucent with 1 tablespoon of olive oil, about 3-5 minutes over medium high heat.
2. Add in the stock as well as the water and seasonings.
3. Bring this mixture to a boil and add in the beans from the soup packet. (It may also come with a seasoning packet, you won't need that for this chili!)
4. Once that comes to a boil reduced to medium heat and let it cook for 30-40 minutes.
5. Add in the whole chicken breasts and let it boil until they are cooked through. Another 15 minutes.
6. The soup should start to look quite thick at this point and you may need to add a bit more stock or water.
7. Once the chicken is cooked, remove it and dice or shred. Then add it back into the pot.
8. Once the beans are fully tender the chili is done! Enjoy topped with micro greens.

Can You Make Crockpot 10 Bean Soup?

Sure! Here is how to make it in the crock pot

• Add all of the ingredients to the crock pot and set it on low for 6 hours or high for 4 hours.
• Once it reaches the end of the cooking process, add more liquid if necessary.
• If you've used a ham hock or ham shank, remove it and shred the meat off & then stir the meat back into the soup. Enjoy!

What Protein to Put Into 15 Bean Soup

So for this 15 bean soup recipe we are using chicken breasts. However ham and bean soup is very popular and it would be just as delicious!

Ham, chicken thighs, ground turkey, or ground beef are all fine substitutes for the chicken breast. But to keep it light and lean I'm going to stick with chicken breast in this recipe.

FAQ and Tips

Storing 10 Bean Soup? This is easily stored in the fridge for up to 5 days in an airtight container. Or frozen for up to 6-8 months in an airtight container.

To reheat, place the leftovers in a sauce pan and over medium heat, heat the soup until it is warmed through.

📖 Recipe

10 Bean Chili Soup Recipe

Delicious chicken chili using a 10 bean soup recipe! Hearty and filling.

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Course: Main Course

Cuisine: American

Keyword: green beans, slow cooker, soup

Servings: 6 servings

Author: Sara Ayesh

Ingredients

• 1 packet of 10 bean soup mix sometimes labeled as 10, 11, or 12 bean soup!
• 4 cups of stock
• 2 cups of water
• 1 onion
• 1 tablespoon cumin
• 1 teaspoon cinnamon
• 2 teaspoon salt
• 1 teaspoon pepper
• pinch of red chili flakes
• 3 chicken breasts
• micro greens for topping.

Instructions

• In a large pot sauté the onion until translucent with 1 tablespoon of olive oil, about 3-5 minutes over medium high heat.
• Add in the stock as well as the water and seasonings.
• Bring this mixture to a boil and add in the beans from the soup packet. (It may also come with a seasoning packet, you won't need that for this chili!)
• Once that comes to a boil reduced to medium heat and let it cook for 30-40 minutes.
• Add in the whole chicken breasts and let it boil until they are cooked through. Another 15 minutes.
• The soup should start to look quite thick at this point and you may need to add a bit more stock or water.
• Once the chicken is cooked, remove it and dice or shred. Then add it back into the pot.
• Once the beans are fully tender the chili is done! Enjoy topped with micro greens.