Chicken and Black Bean Soup
Warm up your weeknight dinners with this hearty and flavorful Chicken and Black Bean Soup. Bursting with bold spices like cumin, chili powder, and smoked paprika, this easy-to-make recipe is a satisfying blend of tender chicken, black beans, and vibrant veggies all simmered in a zesty tomato-infused broth. Packed with protein and rich in fiber, it’s a healthy, one-pot wonder perfect for cozying up on a chilly evening. With just 15 minutes of prep and 30 minutes of cooking time, you’ll love how quickly it comes together for a wholesome meal. Top it off with fresh cilantro and a squeeze of lime for a bright, citrusy finish, and serve it with crusty bread or tortilla chips for an even heartier experience. Ideal for meal prep and delicious as leftovers, this soup is a must-try for busy households seeking comfort and nutrition!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium bell pepper, diced (any color)
- 2 medium carrots, diced
- 1 pound chicken breasts, diced into bite-sized pieces
- 14 ounces diced tomatoes, with juices
- 15 ounces black beans, rinsed and drained
- 4 cups chicken broth
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, minced garlic, diced bell pepper, and diced carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the diced chicken breasts to the pot and cook for 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
Stir in the cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper, coating the chicken and vegetables in the spices.
Pour in the diced tomatoes with their juices, black beans, and chicken broth. Stir well to combine.
Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 20 minutes, partially covered, to allow the flavors to meld.
Taste the soup and adjust the seasonings if needed, adding more salt or spices to your preference.
Serve hot, garnished with fresh cilantro and a squeeze of lime juice, if desired. Enjoy!
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5164 mg | 225% | |
| Total Carbohydrate | 155.7 g | 57% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 36.0 g | ||
| Protein | 189.2 g | 378% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 553 mg | 43% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 5034 mg | 107% | |
*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.
