Black Bean Soup with Chorizo and Chicken
Hearty, smoky, and bursting with bold flavors, this Black Bean Soup with Chorizo and Chicken is the ultimate comfort food with a kick! Featuring tender chunks of chicken and savory slices of chorizo, this soup is packed with protein and spiced to perfection with earthy cumin, smoked paprika, and a hint of cayenne. The creamy black bean base is elevated by fresh aromatics like garlic, onion, and celery, while diced tomatoes and chicken broth provide a rich and satisfying depth of flavor. Simmered to perfection and optionally blended for added creaminess, this one-pot meal is ready in under an hour and makes an easy weeknight dinner or make-ahead lunch. Garnish with fresh cilantro, a dollop of sour cream, and a splash of zesty lime for a restaurant-worthy finish. Ideal for fans of hearty soups and Tex-Mex flavors, this recipe is sure to be a new family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces chorizo sausage, sliced into rounds
- 1 pound chicken breast, diced into bite-sized pieces
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper
- 3 15-ounce cans black beans, rinsed and drained
- 4 cups chicken broth
- 1 15-ounce can diced tomatoes
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 4 lime wedges (optional, for serving)
Instructions
In a large soup pot or Dutch oven, heat olive oil over medium heat.
Add the sliced chorizo and cook, stirring occasionally, for 5-7 minutes until browned and fragrant. Remove with a slotted spoon and set aside.
Add the diced chicken to the pot and cook for 4-5 minutes, stirring occasionally, until lightly browned on all sides. Remove and set aside with the chorizo.
In the same pot, add the diced onion, carrot, and celery. Cook for 5-6 minutes until softened, stirring occasionally.
Stir in the minced garlic, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1-2 minutes until fragrant.
Add the black beans, chicken broth, diced tomatoes, bay leaf, salt, and black pepper to the pot. Stir to combine.
Return the cooked chorizo and chicken to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes.
Remove the bay leaf from the pot. Use an immersion blender to blend a portion of the soup directly in the pot to create a thicker texture, or blend 1-2 cups of the soup in a blender and return to the pot (optional).
Taste and adjust seasoning, adding more salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped cilantro, a dollop of sour cream, and a squeeze of fresh lime juice, if desired. Serve warm.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1307 mg | 57% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 5.7 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1280 mg | 27% | |
*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.
