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    Home > Soup, Stews, Chilis > Southwest Garbanzo Bean Soup with White Beans and Chicken

    Southwest Garbanzo Bean Soup with White Beans and Chicken

    Published: Sep 14, 2022 · Modified: Jan 16, 2023 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    A bowl of chickpea soup image for pinterest.

    This hearty garbanzo bean soup is Fall and Winter comfort food at its best. With chicken, white beans, and your favorite Southwestern spices, you’ll find this recipe very rewarding … in a feisty sort of way.

    Southwestern-Chickpea-Soup

    You’re going to love this recipe and especially if you’re not a beef eater. Chunks of chicken, white beans and chickpeas come together for a hearty flavorful garbanzo bean soup recipe.

    Fall is perfect soup weather, and a perfect to spend time in the kitchen on a new soup recipe. This garbanzo bean soup was a great way to use the new harvest Colorado garbanzo beans I picked up at our Farmer’s market.

    Please don't play in beans sign in dried beans

    On our annual trip to roadside markets east of Denver, I grabbed a bag of about every Colorado grown dried bean they offered. I couldn’t resist including this photo. Of course I wanted to play in those big bins of beans.

    I purchased quite a lot of dried chickpeas to make homemade hummus. And I also love incorporating them into soups.

    Their beautiful bit of crunch proved to be a great addition to this garbanzo bean soup with navy beans and chicken.

    And using the crock pot to cook dried beans makes this an easy meal.

    Let’s take a look.

    Ingredients You’ll Need

    Ingredients to make chickpea soup.
    • Cilantro
    • Dried Garbanzo Beans and Dried Navy Beans
    • Chicken Broth
    • Chicken Thighs
    • Onion: Sweet onion or yellow.
    • Green Bell Pepper
    • Jalapeno Pepper
    • Canola Oil
    • Spices: Mexican Oregano, Chili Powder, Dried Onion, Garlic.
    • Bay Leaf
    • Fresh Lime

    Ingredients Subs

    • Dried legumes: Use Great Northern beans, canellini beans, pinto beans or Mayocoba beans in place of Navy beans.
    • Broth: Vegetable broth may be substituted for chicken broth.
    • Bell Pepper: Use any color of bell peppers, red, yellow or orange.
    • Jalapeno Pepper: A poblano pepper is always a good substitute for a jalapeno pepper. And it’s less spicy hot.
    • Oregano: Mexican oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
    • Chicken: You can substitute chicken breast for chicken thighs.

    Step by Step Instructions

    Cooking dried chickpeas and navy beans in a crockpot.
    Cooking chicken thighs with peppers to make chickpea soup.
    • Step 1: Cook the dried chickpeas and beans. The crockpot is my tool of choice to cook dried beans to use in any type of soup. It’s easy. Just rinse the beans and pick through them and remove any misfits. Place them in your crockpot and cover them with enough water to cover by an inch. Throw in a bay leaf and add one heaping tablespoon of lard. Cook on low for 5 – 7 hours. When the beans are soft, drain them and remove the bay leaves.
    • Step 2: You’re ready to cook the Soup: Heat 2 tablespoons of olive oil in 6-quart soup pot or Dutch oven over medium-high heat until hot. Pat the chicken dry, and season with salt and pepper. Cook chicken until browned, 2 to 3 minutes per side. Once the chicken is almost cooked, add the onion, bell pepper and jalapeno pepper. Cook, stirring occasionally for 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

    Pro-Tip Cooking Dried Beans: Cooking time will vary with the freshness of the beans. Look for fresh harvest 1st year beans at Farmer’s markets. Or purchase beans from the bulk section. The fresher the bean, the less cook time. Beans purchased in bags at the grocery store are more than likely older and will take longer to cook.

    Adding broth and spices to make chickpea soup.
    Adding chickpeas and beans to soup.
    • Step 3: Add the chili powder, Mexican oregano and dried onion flakes. Add the chicken broth and bring to a simmer.
    • Step 4: Turn the heat down to medium low. Add beans and chickpeas.  Cover and simmer, stirring occasionally, until the chicken is tender, about 30 minutes. If the soup gets too thick, thin it with a little water. Add lime juice and serve.

    Garbanzo Bean Soup FAQ’s

    Are Garbanzo Beans Healthy?

    Chickpeas, also known as garbanzo beans, are a rich source of vitamins, minerals and fiber. Chickpeas may offer a variety of health benefits such as aiding weight management and improving digestion. It’s high in protein, offering an excellent replacement for meat in vegetarian diets. Source: Healthline.

    Can I Use Canned Garbanzo Beans For This Recipe?

    Yes. Here’s a handy ratio to keep in mind when substituting canned beans for dried beans in any recipe. One 15-ounce can of beans equals the same yield as 1/2 cup dried beans. One cup dried beans will yield three cups cooked beans. With that said, substitute one 15-ounce cans of chickpeas for the dried. Drained and rinsed. Skip the slow cooker instructions and add the canned beans and chickpeas at the same time you add the broth.

    Can You Freeze Garbanzo Bean Soup?

    Yes, everything about this soup is freezable. Freeze in an airtight container for up to three months. Just thaw in the refrigerator overnight and reheat stovetop.

    Do You Have To Soak Beans Overnight?

    It’s my opinion that the only reason to soak beans overnight is so that they’ll cook a little faster. It simply all depends on if you plan ahead. Soaking beans overnight is optional.

    Chickpeas vs Garbanzo Beans, What’s The Difference?

    There is no difference between chickpeas and garbanzo beans. We’ve simply ended up with two names for the same legume because Garbanzo is the Spanish term and Chickpeas is the common English term. So yes, this can be called Garbanzo Bean Soup.

    Chickpea Soup (Garbanzo Bean Soup) with White Beans and Chicken

    Navy Bean and Chick Pea Soup.

    Toppings For Garbanzo Bean Soup

    The toppings are an important addition to this garbanzo bean soup by adding color and pizzaz. Here are some ideas:

    • Sliced green onions.
    • Sour cream.
    • Bacon bits.
    • Diced Tomatoes. Chopped multi-colored cherry tomatoes are a good choice here. Roasted tomatoes, such as slow roasted cherry tomatoes are a special treat for this recipe.
    • Chopped cilanto.

    I hope you give this Garbanzo bean Soup recipe a try. It’s as hearty as it is healthy and a cozy way to feed the family.

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    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Southwestern-Chickpea-Soup

    Garbanzo Bean Soup with White Beans and Chicken

    This hearty chickpea soup is Fall and Winter comfort food at its best. With chicken, white beans, and your favorite Southwestern spices, you'll find this recipe very rewarding … in a feisty sort of way.
    5 from 1 vote
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: Southwestern
    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 15 minutes
    Servings: 8
    Calories: 493kcal
    Author: Lea Ann Brown

    Ingredients

    • 1/2 cup dried chickpeas or one 15-ounce can chickpeas, drained and rinsed.
    • 1/2 cups dried navy beans or one 15-ounce can navy beans, drained and rinsed.
    • 1 heaping Tablespoon lard
    • 2 bay leaves
    • 4 Tablespoons vegetable oil or olive oil
    • 2 pounds boneless skinless chicken thighs or breasts or both, cut into bite-sized pieces
    • salt and freshly ground black pepper to taste
    • 1 medium sweet onion chopped
    • 2 Tablespoons dried onion flakes
    • 2 cloves garlic chopped
    • 1 medium green bell pepper chopped
    • 1 medium jalapeno seeds and veins removed, chopped
    • 2 Tablespoons chili powder
    • 1 Tablespoon Mexican Oregano dried
    • 3 1/2 cups chicken broth
    • 1 Tablespoon fresh lime juice
    • Garnishes: sour cream, cooked chopped bacon, diced cherry tomatoes, sliced green onion
    Prevent your screen from going dark

    Instructions

    • Rinse and pick through beans and chickpeas and remove any misfits. Place beans and chickpeas in a crockpot. Cover with enough water to cover by 1 inch. Soak beans overnight. 
    • The next morning, add a tablespoon of lard (or vegetable oil) and the bay leaves. Cook on low until beans are tender. Depending on how fresh the beans are, this could take anywhere from 5 – 7 hours.
    • Remove bay leaves.
    • Heat 2 tablespoons of oil in 6-quart soup pot or Dutch oven over medium-high heat until hot. Pat the chicken dry, and season with salt and pepper. Cook chicken until browned, 2 to 3 minutes per side.
    • Once the chicken is almost cooked, add the onion, bell pepper and jalapeno pepper. Cook, stirring occasionally for 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
    • Add the chili powder, Mexican oregano and dried onion flakes.
    • Add the chicken broth and bring to a simmer.
    • Turn the heat down to medium low. Add beans and chickpeas.  Cover and simmer, stirring occasionally, until the chicken is tender, about 30 minutes. If the chili gets too thick, thin it with a little water.
    • Stir in the lime juice, and season with salt and pepper to taste.
    • Serve with the garnishes.

    Notes

    You can use canned chickpeas and beans for this recipe, add them at the same time you add the broth. 
    Storage: Store any leftover soup in the refrigerator in an air tight container for up to four days.
    Everything about this soup is freezable. Freeze in an airtight container for up to three months. Just thaw in the refrigerator overnight and reheat stovetop.
    Pro-Tip Cooking Dried Beans: Cooking time will vary with the freshness of the beans. Look for fresh harvest 1st year beans at Farmer’s markets. Or purchase beans from the bulk section. The fresher the bean, the less cook time. Beans purchased in bags at the grocery store are more than likely older and will take longer to cook.

    Nutrition

    Calories: 493kcal | Carbohydrates: 54g | Protein: 41g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 556mg | Potassium: 1435mg | Fiber: 18g | Sugar: 9g | Vitamin A: 737IU | Vitamin C: 28mg | Calcium: 139mg | Iron: 6mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Southwestern Garbanzo Bean Soup … It’s What’s for Dinner

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    Reader Interactions

    Comments

    1. Pat says

      October 19, 2022 at 9:43 am

      My kind of soup! Looks delicious and nutritious!

      Reply
    2. Velva says

      September 20, 2022 at 10:43 am

      Lea Ann, I am a soup lover! I would have been all over the bean bins (fun) No telling what I would have brought home.

      This is a beautiful chick pea and navy bean soup loaded with textures and flavors. Delicious!!!

      Cheers to cooler weather!

      Velva

      Reply
    3. John / Kitchen Riffs says

      February 06, 2019 at 8:39 am

      Love chicken chili! The chickpeas are a wonderful addition — a bit different, and their flavor really works in chili. Very creative — thanks.

      Reply
    4. Holly Baker says

      February 04, 2019 at 10:19 am

      5 stars
      I don’t often cook with dried beans but your tips will motivate me to give it a try. Chili in the crock pot is what gets me through the winter! i love it for lunch and dinner and don’t mind leftovers. Yours looks so good.

      Reply
    5. Larry says

      February 03, 2019 at 9:03 am

      That looks really good LA and you don’t find many recipes calling for lard – I think we may even have some at home. As for the snow and cold, think Tucson.

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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