A bowl of Chicken Black Bean Soup is delicious, filling, and easier to make than you think.
I love black beans in any form. They’re great in salads, tacos, refried beans, and especially soup. This chicken black bean soup elevates them to new heights. As much as I love traditional black bean soup, adding chicken turns a delicious first course into a filling meal that can stand on its own. Some people like their bean soup thicker, and you can achieve that by puréeing one can of black beans with two cups of chicken broth before adding them to the pot.
I like to put out bowls of toppings and let everyone make the soup to their liking. My favorites include lime wedges, sour cream or plain Greek yogurt, shredded cheese, diced jalapeños, chopped cilantro, chopped scallions (green onions), sliced black olives, hot sauce, sliced or diced avocado, and crunchy tortilla strips.
You can also make this soup in your slow cooker, Crock-Pot, or Instant Pot. If using a slow cooker or Crock-Pot, I recommend first sautéing the onion and bell pepper in a skillet, then adding them to the pot with the other ingredients (garlic through tomatoes) and cooking on low for six to eight hours or high for four hours. Add the cooked chicken and the corn during the last 30 minutes of cooking.
Since Instant Pots have a sauté feature, you can sauté the onions and bell pepper for a few minutes to soften, and then add the diced raw chicken and garlic, sautéing for a few more minutes to brown the chicken a little. Add the other ingredients as mentioned above. I recommend using uncooked diced chicken breasts when making this in an Instant Pot. Set to the “soup” function for 10 minutes, then after the quick pressure release, add lime juice, salt, and pepper to taste.
How to make this soup with raw chicken
If you don’t have any leftover cooked chicken but you do have a package of boneless chicken breasts or thighs in the refrigerator, you can still make chicken black bean soup. Start by cutting the chicken into 1-inch chunks and sautéing in a large pot in a tablespoon of olive oil. Remove the chicken from the pot when browned on all sides and cooked through. Set it aside and continue with step one in the recipe instructions. Add the cooked chicken as you would in step five. Whether using fresh or leftover cooked chicken, this soup will turn out equally delicious.
How do I store leftovers?
Let the chicken black bean soup cool to room temperature and refrigerate it in an airtight container for up to 3 days. You can also freeze the cooled soup in freezer-safe containers for up to 3 months, defrosting it overnight in the refrigerator. Reheat the soup slowly on the stovetop.
Serving suggestions
Chicken black bean soup is the perfect way to start a Mexican fiesta meal. If you desire soup and salad, try this Mexican Chopped Salad. However, if you want a complete, multi-course meal, pair the soup with a side of Mexican Street Corn Salad Esquites, some Instant Pot Mexican Rice, and a hearty main course of Bistec Ranchero. No fiesta is complete without a platter of delicious, sticky-sweet Sopapillas for dessert.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon dried oregano
- 4 cups low-sodium chicken broth
- 2 15-ounce cans black beans rinsed and drained
- 1 14.5-ounce can diced tomatoes
- 2 cups cooked chicken breast shredded or diced
- 1 cup frozen corn kernels
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
- Chopped fresh cilantro for garnish (optional)
- Sliced avocado for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper; cook until softened, about 5 minutes.
- Stir in minced garlic, cumin, chili powder, and oregano, cook for 1 minute.
- Pour in the chicken broth, black beans, and diced tomatoes. Stir well and bring to a boil.
- Lower the heat and let it simmer for 15 minutes to meld the flavors.
- Stir in the cooked chicken and corn kernels. Simmer for another 10 minutes.
- Stir in lime juice and season with salt and pepper. Ladle soup into bowls, garnishing with cilantro and avocado, if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment