Marry Me Chicken 15 Bean Soup blends a classic bean soup with a scrumptious, trending flavor profile. It’s hearty, creamy, and packed with flavor from tender chicken, a rich tomato base, and Hurst’s HamBeens 15 Bean Soup mix.
I’d like to thank Hurst’s Brand for sponsoring this post.
If you know me, you know I always have a big mountain of Hurst’s HamBeens 15 Bean Soup stacked in my pantry. I love this product because it’s versatile, hearty, and just plain tasty.
Why You’ll Love This Soup
If you’ve spent any time scrolling TikTok over the last year, chances are you’ve seen Marry Me Chicken Soup making the rounds.
This creamy tomato and chicken soup went viral because it’s rich, flavorful, and surprisingly easy to make. I love it because it delivers a restaurant-quality taste using pantry ingredients and simple steps.
This version puts a unique spin on the trend by combining the creamy Marry Me Chicken flavor base with a yummy Hurst’s HamBeens 15 Bean Soup base.
The beans soak up all that tomato-Parmesan goodness while adding extra texture and protein. You’ve gotta love comfort food with a TikTok twist!
If you enjoy creative bean soups, you might also like my 15 Bean Taco Soup, which has a Tex-Mex flair and plenty of cozy flavor.
Ingredient Highlights
- Hurst’s HamBeens 15 Bean Soup: This classic mix gives the soup its signature texture and heartiness. It even includes its own delicious seasoning packet that does so much of the heavy-lifting in the flavor department!
- Chicken breasts: Pounded thin so they cook evenly and absorb flavor well.
- Sun-dried tomatoes & tomato paste: Deepen the tomato flavor without making the broth thin.
- Chicken broth + water: The balance keeps the beans from absorbing too much and drying out.
- Heavy cream & Parmesan cheese: These make the soup silky and comforting, without being over the top.
- Fresh basil: Stirred in at the end, it brightens up the richness.
How to Make Marry Me Chicken 15 Bean Soup
This recipe has a few easy steps, but each one builds layers of flavor that make the final dish so special. Be sure to check the printable recipe card below for the full ingredient list and detailed instructions.
Step one: Rinse and soak the beans overnight so they cook up nice and tender (or use the quick soak method if you forget).
Step two: Pound the chicken breasts thin, season them with paprika, garlic powder, onion powder, salt, and black pepper, then sear them in olive oil until golden. Set the chicken aside to rest.
Step three: In the same pot, sauté the onion, garlic, sun-dried tomatoes, and tomato paste until fragrant and slightly darkened. This gives the base its depth.
Step four: Add the soaked beans, chicken broth, water, Italian seasoning, thyme, red pepper flakes, sugar, and the included Hurst’s seasoning packet. Simmer until the beans are tender.
Step five: Stir in the diced tomatoes, chopped chicken, cream, Parmesan, and fresh basil. Simmer again until everything comes together into a thick, creamy, flavorful soup.
Full ingredients and instructions are in the recipe card at the bottom of this post.
You might also want to check out my Crock Pot 15 Bean Soup and this delicious Split Pea Soup with Ham. My Crock Pot Chicken Pinto Tortilla Soup is also a great way to enjoy beans for dinner.
Substitutions & Variations
- Use rotisserie chicken instead of cooking fresh breasts to save time.
- Swap heavy cream for half and half if you prefer a lighter finish.
- If you like a little heat, add extra red pepper flakes or cayenne. If you like spicy soups, you’ll love my Jalapeño Popper White Chicken Chili.
Crissy’s Best Tips
- Soak your beans well. Overnight is ideal, but the quick-soak works in a pinch.
- Simmer gently. Don’t rush the bean cooking—patience pays off for tenderness.
- Sear your chicken fully. A nice golden crust adds a lot of flavor to the final dish.
- Use freshly grated Parmesan cheese. It melts smoothly into the broth, has a deeper flavor, and gives your soup a creamier finish.
- Finish with fresh basil. That little pop of freshness puts it over the top.
How to Store Marry Me Chicken 15 Bean Soup
Refrigerating: Let the soup cool completely. Store in an airtight container in the fridge for up to 4 days.
Freezing: If you plan to freeze this soup, I recommend making it without the cheese and heavy cream. When reheating, warm slowly on the stove, stirring occasionally, and then add your cream and cheese.
Frequently Asked Questions
Where can I find Hurst’s HamBeens 15 Bean Soup mix?
You can find it in the dry bean aisle at most major grocery stores. It’s usually near the bags of lentils, split peas, and rice. I pick mine up at my local Kroger.
Do I have to soak the beans overnight?
No, you can use the quick-soak method: boil the beans for 5 minutes, cover and let soak 1 hour, then drain and proceed.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs will stay juicy through the simmer.
I hope you love this tasty dish as much as my family does!
Marry Me Chicken 15 Bean Soup
Ingredients
- 1 pkg Hurst’s HamBeens 15 Bean Soup plus included seasoning packet
- 1 ½ lbs chicken breast about two large breasts, pounded thin
- 2 tbsps olive oil for searing
- 1 medium onion chopped
- 4 garlic cloves minced
- 1 can tomato paste 6 ounces
- ½ cup sun-dried tomatoes chopped
- 4 cups chicken broth low sodium
- 4 cups water
- 1 tsp Italian seasoning
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- 1 tsp sugar
- 1 can diced tomatoes 14.5 oz.
- 1 cup heavy cream
- ½ cup grated Parmesan cheese plus extra for serving, optional
- 1 cup fresh basil roughly chopped (plus extra for garnish, optional)
Chicken Seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/8 tsp black pepper
Instructions
- Rinse the beans and soak overnight in plenty of water. Drain and rinse before using.
- Season the chicken breasts on both sides with the chicken seasoning: paprika, garlic powder, onion powder, salt, and black pepper.
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Sear the chicken on both sides until golden and chicken is fully cooked through, about 5-7 minutes per side. The chicken is safe to eat when it reaches an internal temperature of 165°F. You may need to work in batches so the pot isn’t overcrowded. Remove the chicken and set aside to rest under a piece of foil.
- In the same pot, add onion and cook until softened, about 3 minutes. Stir in the garlic, sundried tomatoes, and tomato paste, cooking for 1–2 minutes until fragrant and slightly darkened.
- Add the soaked beans, chicken broth, water, Italian seasoning, thyme, red pepper flakes, sugar, and the entire Hurst’s seasoning packet. Stir well to combine.
- Bring the soup to a boil, then reduce heat and simmer, covered, for 1 hour 30 minutes, stirring occasionally.
- Cut the seared chicken into bite-size pieces and stir it into the soup along with the diced tomatoes, sun-dried tomatoes, cream, Parmesan cheese, and fresh basil. Continue simmering for 30 minutes, uncovered, until the beans are tender and the flavors meld.
- Taste and adjust with additional salt and black pepper if needed.
- Garnish each bowl with extra basil and Parmesan, if desired, and serve warm.
Notes
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