Creamy Chicken and White Bean Soup with Cheesy Cornbread
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $13.50
- Nutrition
- 480 cal · 40g protein
- one-pot
🍳 1 pan · Picky-eater safe bet: plain bread or a bun
Creamy Chicken and White Bean Soup with Cheesy Cornbread is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $14 in groceries. You'll need 1 pan, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 12-cup muffin tinDon't have one? Amazon →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¼ lb boneless chicken breasts
- 2 cans canned white beans
- 4 cups chicken broth
- ½ cup heavy cream
- 1 box cornbread muffin mix
- ½ cup shredded cheddar cheese
- 2 tbsp butter
- 2 cloves garlic
Steps
- Prepare cornbread muffin mix according to package directions, stir in 0.25 cup cheddar cheese, pour into a greased muffin tin, and bake at 400°F while the soup cooks (about 15 minutes).
- While cornbread bakes, dice chicken breasts and sauté in a large pot with 1 tablespoon butter and minced garlic over medium-high heat for 5 minutes until cooked through (165°F internal temperature).
- Add chicken broth to the pot, bring to a simmer, drain white beans and add them, and cook for 5 minutes.
- Stir in heavy cream and remaining cheddar cheese, season, and simmer 2 more minutes until cheese melts.
- Ladle soup into bowls and serve with warm cornbread muffins on the side.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 40 g
- Carbohydrates
- 42 g
- Fiber
- 6 g
- Sugar
- 3 g
- Fat
- 14 g
- Saturated fat
- 5 g
- Sodium
- 810 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop