If you’re craving something hearty, ridiculously satisfying, and just a little bit spicy, you’re going to love Chicken and Black Bean Soup. This vibrant, flavor-packed bowl marries tender chicken, creamy black beans, a rainbow of veggies, and a hint of smoky spice. Each spoonful is pure comfort, but never boring—thanks to the zing of lime and cilantro at the end. Whether you’re planning a cozy weeknight dinner or meal prepping for the week ahead, this soup’s savory depth and playful toppings make it feel like a celebration every time!
Ingredients You’ll Need
The beauty of this Chicken and Black Bean Soup is in its straightforward list of ingredients—every one plays a role in building delicious layers of flavor, color, and texture. You’ll notice most ingredients are pantry or fridge staples, which makes putting this soup together a breeze any night of the week!
- Chicken breasts or thighs: Choose your favorite for a balance of lean protein and tender bite; thighs add extra richness!
- Olive oil: A classic for sautéing, it brings a hint of fruitiness and helps soften your veggies.
- Onion: Offers a savory-sweet base note that starts every great soup off right.
- Garlic: Brings a fragrant warmth that infuses the whole pot.
- Red bell pepper: Adds sweetness and vivid color that pop in every bowl.
- Green bell pepper: Lends earthiness and a gentle crunch for contrast.
- Jalapeño (optional): For a touch of heat—feel free to leave it out or add extra to suit your taste.
- Ground cumin: A must-have for that signature earthy, smoky undertone.
- Smoked paprika: Delivers depth and a subtle smokiness that ties everything together.
- Chili powder: Gives the soup a gentle heat and a classic southwest flair.
- Chicken broth: Provides a savory, soulful liquid base for simmering all the flavors.
- Black beans: The star legume—creamy, fiber-rich, and satisfying.
- Diced tomatoes with juices: Tangy tomatoes plus their flavorful juices brighten up the soup.
- Frozen corn: Adds a sweet snap and gorgeous pops of yellow.
- Salt and black pepper: Season to perfection and let every ingredient shine.
- Lime juice: A splash at the end wakes up the whole dish with zesty freshness.
- Fresh cilantro: For herby finish and a burst of green goodness.
How to Make Chicken and Black Bean Soup
Step 1: Sauté the Aromatics
Heat your olive oil in a big pot or Dutch oven over medium heat. Toss in the diced onion and let it soften and turn translucent—about three minutes is all it takes to kickstart that mouthwatering savory aroma. Next, pile in the minced garlic, bell peppers, and jalapeño if you like a little kick. Sauté until the veggies start to soften, infusing the oil and onion with all their natural sweetness and spice.
Step 2: Season with Spices
Sprinkle in the ground cumin, smoked paprika, and chili powder. Stir everything together and let the spices bloom in the hot oil. This quick step makes a huge difference—their delicious fragrances mingle and become the backbone of your Chicken and Black Bean Soup.
Step 3: Add Chicken and Simmer
Gently place your chicken breasts or thighs right into the pot with the sautéed veggies. Pour in the chicken broth, then add the black beans, canned diced tomatoes (with their juices), and frozen corn. Bring everything to a gentle boil, then lower the heat, cover, and let it simmer. After about 20–25 minutes, the chicken will be fabulously tender and all the flavors melded together.
Step 4: Shred and Finish
Carefully remove the chicken from the pot and use two forks to shred it into bite-sized pieces—it should practically fall apart thanks to all that simmering. Return the chicken to the soup, and then season to taste with salt, pepper, and a generous squeeze of fresh lime juice. Right before serving, stir in the chopped fresh cilantro for that burst of color and herby flavor.
How to Serve Chicken and Black Bean Soup
Garnishes
The fun isn’t over until you pile on the toppings! Try sliced avocado for creamy richness, a sprinkle of shredded cheese for melty goodness, or crispy tortilla strips for craveable crunch. Don’t hesitate to get creative—radishes, extra cilantro, or a dollop of sour cream are all fantastic additions that take your Chicken and Black Bean Soup to the next level.
Side Dishes
This soup shines as a main, but you can round out your meal with a few thoughtful sides. Warm, crusty bread or homemade cornbread soak up every drop. For a lighter accompaniment, a crisp green salad dressed with lime vinaigrette is perfect, or some roasted sweet potatoes to match the soup’s vibrant flavors.
Creative Ways to Present
If you want to wow a crowd, serve Chicken and Black Bean Soup in bread bowls or mini cocottes. Layer tortilla chips in the bottom of each bowl for surprise crunch, or set up a DIY toppings bar so everyone can customize their bowl. This soup is perfect for game days, casual gatherings, or just to make weeknight dinner feel extra special.
Make Ahead and Storage
Storing Leftovers
Let your Chicken and Black Bean Soup cool to room temperature before transferring it into airtight containers. Store in the refrigerator for up to four days. The flavors get even better overnight, so leftovers are a real treat!
Freezing
This soup is a freezer superstar. Once cooled, ladle it into freezer-safe containers or zip-top bags and stash it in the freezer for up to three months. Defrost in the fridge overnight or use your microwave’s defrost setting for a quick fix whenever the craving strikes.
Reheating
Warm individual portions in the microwave or reheat the whole pot gently on the stovetop over medium heat, stirring occasionally. Add a little chicken broth or water if it’s thickened up in the fridge, and garnish as you would with a fresh batch.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! If you have leftover rotisserie or cooked chicken, simply skip the simmering part for the chicken. Just add the shredded meat during the last five minutes and heat it through before finishing with lime and cilantro.
Is Chicken and Black Bean Soup spicy?
The heat level is totally up to you. Including jalapeño (and leaving in some seeds) will add a noticeable kick, but you can leave it out completely for a milder soup. Feel free to adjust the chili powder as well to suit your spice tolerance.
What makes this different from regular chicken soup?
Chicken and Black Bean Soup stands out with its zesty spices, black beans, sweet corn, and smoky flavor profile—think classic chicken soup but with a bold, Mexican-inspired personality that makes it irresistible!
Can I make it vegetarian?
You bet! Simply leave out the chicken and swap in vegetable broth for the chicken broth. Add more beans or some diced sweet potato for extra heartiness—this version is just as tasty and filling.
Do the leftovers taste as good the next day?
They taste even better! As the soup rests, the flavors deepen and meld, making Chicken and Black Bean Soup one of those dishes that might just be more delicious on day two.
Final Thoughts
I can’t wait for you to try this Chicken and Black Bean Soup for yourself. It’s a cozy, colorful, and comforting meal that never fails to put a smile on my face—and I hope it finds a place in your regular recipe rotation, too. Don’t forget the toppings, and let your taste buds celebrate every comforting spoonful!
Print
Chicken and Black Bean Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken and Black Bean Soup is a hearty and flavorful dish perfect for a cozy meal. Packed with tender chicken, black beans, vegetables, and spices, it’s a satisfying soup that’s easy to make.
Ingredients
Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, minced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 cup frozen corn
- Salt and black pepper to taste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 3 minutes until it starts to soften.
- Stir in the garlic, bell peppers, and jalapeño if using, and cook for another 3-4 minutes.
- Add the cumin, smoked paprika, and chili powder, stirring until fragrant.
- Place the chicken into the pot, then pour in the chicken broth, black beans, diced tomatoes, and corn.
- Bring the soup to a gentle boil, then reduce the heat, cover, and simmer for 20-25 minutes until the chicken is cooked through and tender.
- Remove the chicken, shred it with two forks, then return it to the pot.
- Season the soup with salt, black pepper, and lime juice.
- Stir in the fresh cilantro just before serving.
- Ladle into bowls and enjoy warm.
Notes
- Top with sliced avocado, shredded cheese, or tortilla strips for extra flavor and crunch.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 55mg
