Low Carb Chicken Black Bean Soup
Warm up with a comforting bowl of Low Carb Chicken Black Bean Soup, a hearty and healthy meal that’s perfect for cozy nights or meal prep. This flavorful soup is packed with tender shredded chicken, fiber-rich low-carb black beans, and a zesty blend of spices like cumin, chili powder, and paprika. Fresh lime juice and cilantro brighten every spoonful, while optional toppings like creamy avocado and shredded cheddar cheese add a customizable, satisfying finish. With minimal prep and just 30 minutes of cooking time, this low-carb, high-protein recipe is an easy, one-pot wonder ideal for those seeking a wholesome yet indulgent dinner option. Perfectly balanced in flavor and nutrients, this soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 cup Black beans (low-carb or reduced-carb variety, rinsed and drained)
- 4 cups Chicken broth (low sodium)
- 1 14-ounce can Diced tomatoes (no sugar added)
- 1 4-ounce can Green chilies, diced
- 2 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro, chopped
- 1 medium Avocado, sliced (optional, for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for garnish)
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chicken breasts to the pot and sear for 3-4 minutes on each side until golden brown. Remove chicken and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the black beans, chicken broth, diced tomatoes, and green chilies to the pot. Stir to combine.
Stir in the cumin, chili powder, paprika, salt, and black pepper.
Return the chicken breasts to the pot. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir in the lime juice and fresh cilantro.
Taste the soup and adjust seasoning as needed.
Serve hot, optionally garnished with sliced avocado, shredded cheddar cheese, and additional cilantro for a flavorful finish.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 4496 mg | 195% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 31.5 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 832 mg | 64% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4401 mg | 94% | |
*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.
