Spicy Chipotle Black Bean Chicken and Tomato Soup
Warm up your weeknight dinner routine with this bold and flavorful Spicy Chipotle Black Bean Chicken and Tomato Soup, a one-pot wonder that’s equal parts hearty and zesty. Bursting with tender bites of chicken, smoky chipotle peppers in adobo, protein-packed black beans, and sweet corn, this soup is simmered to perfection in a fragrant broth infused with cumin, smoked paprika, and oregano. The addition of tangy lime juice and a sprinkle of fresh cilantro brightens each spoonful, while optional toppings like creamy avocado and crunchy tortilla strips elevate it to comfort food status. Ready in just 45 minutes, this easy, wholesome recipe is perfect for cozy family dinners or make-ahead meal prep. Plus, it’s naturally gluten-free and packed with robust southwest flavors, making it an instant crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 pound chicken breasts, diced into bite-sized pieces
- 2 peppers chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 cups chicken broth (low sodium)
- 14 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 medium avocado, diced (optional, for garnish)
- 1 cup tortilla strips or chips (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced chicken breasts to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.
Stir in the chopped chipotle peppers, ground cumin, smoked paprika, and dried oregano. Cook for 1-2 minutes to toast the spices and release their flavors.
Pour in the chicken broth and canned tomatoes (with their juices). Stir to combine and bring to a gentle simmer.
Add the black beans and corn kernels to the pot. Reduce the heat to low and let the soup simmer for 15-20 minutes to allow the flavors to meld.
Stir in the fresh lime juice, salt, and black pepper. Taste and adjust seasoning, if needed.
Remove the pot from heat and stir in the chopped fresh cilantro.
Serve the soup hot, garnished with diced avocado, tortilla strips or chips, and additional cilantro, if desired.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 8.2 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1326 mg | 28% | |
*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.
