Black Bean Chicken Rice Soup
Hearty, wholesome, and bursting with bold Southwestern flavors, Black Bean Chicken Rice Soup is the perfect comfort food for any season. This one-pot recipe combines tender shredded chicken, earthy black beans, and fluffy cooked rice in a richly spiced tomato-based broth, infused with aromatic cumin, smoked paprika, and chili powder. With a quick 15-minute prep time and just 30 minutes of cooking, it’s an easy weeknight dinner that doesn’t skimp on flavor. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, making each bowl a vibrant and satisfying meal. Ideal for cozy family dinners or meal prep, this delicious soup is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Chicken breast (boneless, skinless)
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 6 cups Chicken broth
- 2 cups Cooked white or brown rice
- 1 15-ounce can Black beans (canned, drained, and rinsed)
- 1 14-ounce can Diced tomatoes (canned, with juices)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped (optional for garnish) Fresh cilantro
- 1 cut into wedges (optional for serving) Lime
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breast with salt and pepper, then add it to the pot. Sear on both sides for 2-3 minutes per side until slightly browned. Remove the chicken and set it aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth, diced tomatoes with their juices, and add the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine.
Return the chicken breast to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the cooked rice and black beans, then let the soup simmer for another 5 minutes to heat through.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and a squeeze of lime juice if desired.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3922 mg | 171% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 19.8 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2118 mg | 45% | |
*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.
