Black Bean and Chicken Soup
Warm up with a hearty and flavorful Black Bean and Chicken Soup that’s packed with bold spices and wholesome ingredients. This comforting soup brings together tender shredded chicken, protein-rich black beans, and a vibrant medley of fresh vegetables, all simmered in a smoky, spiced broth featuring cumin, chili powder, and smoked paprika. Brightened with a splash of lime juice and a sprinkle of fresh cilantro, this one-pot wonder is ready in just 45 minutes and perfect for busy weeknights. Serve it with a dollop of sour cream and crunchy tortilla chips for a satisfying, customizable meal the whole family will love. Whether you’re looking for a healthy dinner or a make-ahead option for meal prep, this chicken and black bean soup is sure to hit the spot!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 2 cups canned black beans, rinsed and drained
- 4 cups chicken broth
- 1 14-ounce can canned diced tomatoes, with juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- as needed sour cream (optional, for garnish)
- as needed tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with salt and black pepper on both sides. Add them to the pot and sear for 3-4 minutes per side, just until browned (they do not need to be fully cooked). Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes, or until the onion becomes translucent.
Add the diced red bell pepper and cook for another 3 minutes, stirring occasionally.
Stir in the black beans, chicken broth, diced tomatoes with juice, cumin, chili powder, and smoked paprika. Mix well.
Return the seared chicken breasts to the pot. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the chicken is fully cooked and tender.
Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the soup hot, optionally garnished with a dollop of sour cream and a side of tortilla chips.
Nutrition Facts
Calories |
1757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 6345 mg | 276% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 25.5 g | ||
| Protein | 161.6 g | 323% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4442 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
