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
Scale
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
