Summer Chicken Soup with Pinto Beans and Corn

By Bev Weidner on July 13, 2016 in Chicken, Soup

Summer slurpin’! It happens.

Yes, it’s soup. And yes, it’s 86 kazillion degrees outside. But I can’t rightly care, because there’s so much summer in this soup!

Plus pinto beans.

I’m really into pinto beans lately. Remember when I made slow cooker burritos with them? Well, they’re BACK, but in a soup. This soup. The one I’m about to show you. So hold your horses, already.

The magic of the soup is hard to put your finger on. All the ingredients are crazy fresh, some straight from our garden. I’m not sure if Nat put a wizardly spell on this recipe, but Aaron and I were like, “What IS that taste? What IS that flavor? What IS Sam Seaborn going to do about that questionable lady friend?”

I think it’s the dried Italian seasoning all over the chicken, + the fresh, sweet nuggies (<–not sorry) of corn, + the creamy bites of pinto beans, + the fresh tomato-infused broth, + the earthy, silky wilted kale, + my wide open mouth.

Not sure, but it’s there. AND YOU WILL SEE.

I love browning chicken in a deep dutch oven. However, I don’t love when one of my kids wakes early from her nap and turns into a massive cling bot, while I’m trying to cook and shoot a recipe. It’s a good thing her foot is cute, I guess.

So yeah, brown up some chicken breasts and thighs. You got this.

Then add all the summer to the pot and let her simmer for about 20 minutes. Then take the chicken out, give her a rough shred, and throw her back in the pot.

I assume she’s a she. I called her Gladys.

You were delicious, Gladys!

Sorry, Gladys.

And that’s like, it. Have a lot of fresh lemon juice on the side, along with some torn parsley stems and freshly grated parmesan cheese. This is the ESSENCE part of the meal. The FINESSE. The CHICNESS and PIMPNESS of REFINEMENT.

You better slurp this.

Summer Chicken Soup with Pinto Beans and Corn

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Ingredients

1 Tbs. extra-virgin olive oil
1 pound chicken breast
1 pound chicken thighs
2 Tbs. dried Italian seasoning
2 (15 oz) cans pinto beans, drained and rinsed
2 medium tomatoes, diced
2 ears of corn, kernels sliced off
1 jalapeno pepper, seeded and diced
8 cups chicken stock
3-4 cups chopped kale
juice of a lemon
salt and pepper
freshly grated parmesan
fresh parsley, for garnish

Instructions

Heat the oil over medium-high in a large dutch oven pot. Season the chicken all over the with dried Italian seasoning. Place in the pan and sear the chicken on both sides.
To the pot, add the beans, corn, jalapeno pepper and tomatoes. Season with a big pinch of salt and toss to combine. Add the chicken stock, bring to a boil, then reduce the heat to a medium; simmer for 20 minutes.
Fish the chicken out (haha! oh.) with some tongs, and give it a light shred. Put the chicken back, and add the chopped kale. Once it's wilted, add a good squeeze of lemon juice, and taste. Pretty darn amazing.
Ladle and serve with freshly grated parmesan and parsley leaves!
UGHHHHH.
Serves around 6.

https://bevcooks.com/2016/07/summer-chicken-soup-pinto-beans-corn/

Pinto beans for president.

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chicken, corn,, kale, pinto beans, soup, tomatoes

Friday Flotsam

19 Responses to Summer Chicken Soup with Pinto Beans and Corn

Joni July 13, 2016 at 11:53 am #

Looks irresistible! Even for a confirmed anti-kale person, such as myself. And I am SO enjoying your growing addiction to The West Wing. There is much laughter and heartbreak in your future.
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Brittany | Words Like Honeycomb July 14, 2016 at 7:32 am #

This is divine...I didn't see Nat's wizardly spell mentioned in the ingredient list though...will she be bottling this soon? I need to make this STAT.
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Amy July 14, 2016 at 9:00 am #

You're right, that is a very cute foot! Soup looks great too, British summers always require warm comforting soups since the weather is so rubbish most of the time :)
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Tina July 14, 2016 at 2:56 pm #

I live in Atlanta also known at Hotlanta for good reason and I cannot stand hot soups in the summer. BUT this one sounds so delicious that I'm longing for fall to come even sooner. I have had enough of these mid 90s days and I am ready for bubbling hot soup. Guess I could turn down the AC even more! Thanks for a yummy looking recipe for when we have a high in the 60s...
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Heather @HeatherChristo July 21, 2016 at 7:52 am #

Oh, wow! I want a big bowl of this soup!
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Jennifer July 26, 2016 at 10:52 am #

saved and ingredients added to the grocery list! Also, do you make modified versions for your kids or do they usually eat exactly what you guys do? I'd love to see some recipes for things you whip up for your littles!
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Joyce August 7, 2016 at 7:58 am #

I made this soup and it was delicious. Do u have the nutritional facts since I'm always looking for healthy, low cal and filling meals. This seems to fit the bill. Thanks
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- Bev Weidner August 7, 2016 at 4:25 pm #
  
  So glad you liked it! I don't actually have the nutritional info on any of my recipes. But, I feel like it's all relatively healthy. There ARE calculators out there, but I'm not sure how to use them! :) Thanks for letting me know!
  Reply
Cherie September 14, 2019 at 10:10 am #

Late to the party but this is delicious! I made it in a slow cooker to let the chicken, spices and broth mingle for a few hours before adding the veggies. Fresh corn from the cob was so much better than frozen, the pepper and lemon juice added depth to a stand-out broth. Thank you!
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