White Bean & Chicken ‘Chili’
There’s something deeply satisfying about making a hearty soup entirely from scratch, especially when you can do it affordably with simple ingredients that actually taste incredible.
I wanted the comfort and richness of a slow-cooked chili without using beef, and honestly, the chicken legs here on Lesvos are so flavorful that they barely need anything done to them. For around five euros, two whole chicken legs gave this soup a rich homemade broth, tender shredded meat, and the kind of depth you usually only get from simmering something all day.
Instead of relying on canned soup shortcuts, this version builds flavor layer by layer: dried beans cooked until creamy, chicken legs seared until golden, aromatics softened in the rendered fat, and a naturally thickened broth made by blending some of the beans directly into the soup. The result is rich and hearty without feeling heavy.
It’s the kind of meal that tastes even better the next day with a piece of toasted bread and a little yogurt on top.
There are many steps but most are passive.
Day 1 - soak beans
Day 2 - while you cook beans, prep veggies, sear legs and simmer them. It will all come together in the right time :)
Serves 4-6
Ingredients
For the Beans
1¾ cups dried mixed beans (white beans and pinto beans or all white beans, doesn’t matter)
1 tablespoon salt
Water for soaking and cooking
½ onion
3 garlic cloves, smashed
1 bay leaf (optional)
Drizzle olive oil
For the Chicken
2 whole chicken legs
Salt and black pepper
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano
2 tablespoons olive oil
1 bay leaf
water to cover 2/3 of the way
For the Chili
1 medium onion, diced
1 small carrot, finely diced
1 bell pepper, sliced
4 garlic cloves, minced
½ to 1 fresh hot green chili, finely minced
1½ cups frozen corn
100 g cream cheese
Juice of 1 lemon or lime
Reserved bean cooking liquid
Broth from simmering chicken reserved (this is liquid gold)!
Pickled red onion +/or vinegar based hot sauce - this needs a bright finish!
Optional Toppings
Fresh herbs (cilantro, dill, parsley)
Avocado
Instructions
Soak the Beans - Add the dried beans to a large bowl and cover generously with cold water with 1 Tbsp salt. Soak 8 hours to overnight.
Cook Beans - drain & rinse beans. Place soaked beans into a large pot and cover with fresh water by about 2 inches. Add: ½ onion, smashed garlic cloves, bay leaf, drizzle olive oil. Bring to a boil, then reduce to a gentle simmer. Cook for 75-100 minutes, or until the beans are creamy and tender but still holding their shape. Salt lightly during the last 15 minutes of cooking. Reserve at least 2 cups of the bean cooking liquid before draining.
Season and Sear the Chicken. Pat the chicken legs dry. Season generously with salt, pepper, cumin, smoked paprika, oregano. Heat olive oil in a heavy Dutch oven or soup pot over medium-high heat. Sear the chicken legs until deeply golden brown 5-7 min a side.
Simmer chicken until tender: Add enough water to cover 2/3 of the way up chicken legs. Add bay leaf, a few peppercorns, a pinch or two of salt. Cover and bring to a simmer. Keep at a simmer (not a boil) until legs are tender 50-80 minutes.
Remove chicken, let cool and shred. Strain stock, set aside.
Build the Soup. In large pot heat olive oil and add onion, carrot, bell pepper and chili. Saute for 8-10 minutes. Add garlic and cook 1 minute more. Add spices. Add corn, and stock. If you need extra liquid, use reserved bean liquid or water.
Blend a few cups of the soup until creamy, add back to the pot
Finish the soup when ready to serve: Add shredded chicken and stir in cream cheese.
Definitely top with lime or lemon juice + pickled red onions - to pickle red onions, finely slice and add to a bowl or jar with apple cider vinegar, a pinch of salt and pinch of sugar - let sit for 1+ hours.
PS: The soup is even better the next day(s)!
