chicken and black bean soup recipe

Written ByJenny Smyth Posted on
chicken and black bean soup recipe
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The Best chicken and black bean soup recipe

I’ve been making this chicken and black bean soup recipe for years, and it’s still a staple in our household. The combination of tender chicken, creamy black beans, and flavorful spices is a match made in heaven.

I love how the aroma of this soup fills our home, making everyone’s stomach growl with anticipation. My kids always ask for seconds, and I’m happy to oblige because it’s a great way to get them to eat something healthy and delicious.

This soup is perfect for a weeknight dinner or a special occasion, as it’s easy to scale up or down depending on the number of guests. The best part is that it’s incredibly versatile – you can serve it with some crusty bread, over rice, or even as a topping for tacos.

As a bonus, this recipe is packed with nutrients from the chicken, beans, and vegetables, making it a guilt-free option for anyone looking to eat healthier. I’ve tried many variations over the years, but this one remains my favorite.

The key to making this soup truly shine is to use high-quality ingredients and to take your time when cooking the chicken and vegetables. Don’t be afraid to add more spices or herbs if you prefer a stronger flavor.

This soup freezes beautifully, so feel free to make a big batch and store it for later. I like to freeze individual portions so that I can easily thaw and reheat them when needed.

Chicken and Black Bean Soup

Chicken and Black Bean Soup

4.8 from 565 votes

A hearty and flavorful soup featuring tender chicken, black beans, and a rich tomato broth with warm spices. This comforting dish is perfect for a cozy weeknight dinner and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
4 cups chicken broth
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, undrained
1 cup cooked shredded chicken
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh lime juice
1/4 cup chopped fresh cilantro

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat.
2Add the diced onion and cook for 4 to 5 minutes until it becomes translucent and soft.
3Stir in the minced garlic and red bell pepper, and cook for another 2 minutes until fragrant.
4Sprinkle in the ground cumin, smoked paprika, and dried oregano, stirring constantly for 30 seconds to toast the spices.
5Pour in the chicken broth, black beans, and diced tomatoes with their juices, and bring the mixture to a boil over high heat.
6Reduce the heat to low and add the shredded chicken, salt, and black pepper.
7Let the soup simmer uncovered for 15 minutes, stirring occasionally, until the flavors meld together and the soup thickens slightly.
8Remove the pot from the heat and stir in the fresh lime juice and chopped cilantro.
9Taste and adjust seasoning with additional salt or pepper if needed, then ladle the soup into bowls and serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 45mg🧂Sodium: 850mg🌾Total Carbs: 38g🥦Dietary Fiber: 10g🍬Sugars: 8g🥩Protein: 25g

📝Notes

Tips: Use rotisserie chicken for convenience. For a spicier soup, add a minced jalapeño with the bell pepper. The soup can be stored in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Chicken and Black Bean Soup Works

This chicken and black bean soup recipe is a staple in our household because it’s easy to make, delicious, and packed with nutrients.

It’s perfect for any occasion – whether you’re looking for a quick weeknight dinner or a special meal to serve guests.

One of my favorite things about this recipe is that it freezes beautifully, so feel free to make a big batch and store it for later.

❓ Frequently Asked Questions About Chicken and Black Bean Soup

Q: What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken breast or thighs for this recipe. You can also use leftover roasted chicken if you have some on hand.

Q: Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker! Simply brown the chicken and cook the vegetables in a pan before transferring everything to the slow cooker with the remaining ingredients.

Q: How do I store leftover soup?

You can store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months.

Q: Can I add other types of beans besides black beans?

Yes, you can substitute other types of beans such as kidney beans or pinto beans if you prefer.

Q: Is this soup suitable for vegetarians?

No, this soup contains chicken broth and chicken so it’s not suitable for vegetarians.

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