Mexican Black Bean Chicken Soup
Warm up your table with the bold flavors of Mexican Black Bean Chicken Soup, a hearty, one-pot recipe that's as comforting as it is vibrant. Packed with tender shredded chicken, protein-rich black beans, sweet corn, and a medley of fresh vegetables, this soup is elevated by smoky paprika, zesty lime juice, and aromatic spices like cumin and chili powder. Simmered in a flavorful chicken broth and finished with fresh cilantro, it delivers satisfying layers of taste in every spoonful. Perfect for busy weeknights, this recipe comes together in just 45 minutes and is easily customizable with toppings like sour cream, shredded cheese, and crunchy tortilla chips. Healthy, filling, and bursting with classic Mexican-inspired ingredients, this soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 2 pieces chicken breasts, boneless and skinless
- 6 cups chicken broth
- 2 15-ounce cans canned black beans, rinsed and drained
- 1 14.5-ounce can canned diced tomatoes, with juices
- 1 cup frozen corn
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lime, juiced
- 0.25 cup fresh cilantro, chopped
- sour cream (optional, for garnish)
- shredded cheese (optional, for garnish)
- tortilla chips (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the garlic, red bell pepper, and carrot, and cook for 5 minutes until the vegetables begin to soften.
Push the vegetables to one side of the pot and add the chicken breasts, searing them for 2-3 minutes on each side.
Pour in the chicken broth, making sure the chicken breasts are fully submerged.
Add the black beans, diced tomatoes, and frozen corn, then stir to combine.
Season the soup with cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Stir in the lime juice and fresh cilantro, then taste and adjust seasoning as necessary.
Serve hot, garnished with sour cream, shredded cheese, and tortilla chips, if desired.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 8.2 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1088 mg | 23% | |
*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.
