Spicy Black Bean and Chicken Soup
Warm up your soul with this flavorful Spicy Black Bean and Chicken Soup—a hearty, one-pot meal packed with wholesome ingredients and bold Tex-Mex-inspired spices. Juicy shredded chicken, protein-rich black beans, and sweet pops of corn simmer together in a smoky, spiced broth infused with cumin, chili powder, and paprika. Fire-roasted tomatoes add just the right touch of depth, while fresh lime juice and cilantro brighten every spoonful. Ready in just 50 minutes, this satisfying soup is perfect for busy weeknights or cozy weekends. Serve it with creamy avocado slices and crunchy tortilla chips for a crowd-pleasing dish that’s as comforting as it is zesty. Perfect for healthy eating, meal prep, or simply indulging in a burst of flavor, this black bean chicken soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 small, finely chopped jalapeño
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 pieces (about 1 lb) boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 15-oz cans, drained and rinsed canned black beans
- 1 15-oz can fire-roasted diced tomatoes
- 1 cup (fresh or frozen) corn kernels
- 1 whole, juiced lime
- 0.25 cup, chopped fresh cilantro
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 1 large, sliced for garnish (optional) avocado
- 1 handful for serving (optional) tortilla chips
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, minced garlic, and jalapeño. Sauté for 4-5 minutes until the onion is soft and translucent.
Stir in the ground cumin, chili powder, and paprika, cooking for about 1 minute until fragrant.
Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15 minutes or until the chicken is fully cooked through.
Remove the chicken breasts and shred them using two forks. Set aside.
Add the black beans, fire-roasted diced tomatoes (with juices), and corn kernels to the pot. Simmer for 5 minutes to allow the flavors to meld.
Return the shredded chicken to the soup. Stir in the lime juice and chopped cilantro, and season with salt and black pepper to taste.
Serve hot, garnished with avocado slices and paired with tortilla chips if desired.
Nutrition Facts
Calories |
3511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 8252 mg | 359% | |
| Total Carbohydrate | 311.2 g | 113% | |
| Dietary Fiber | 104.2 g | 372% | |
| Total Sugars | 36.9 g | ||
| Protein | 384.8 g | 770% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 839 mg | 65% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 8703 mg | 185% | |
*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.
