Description
This Black Bean Chicken Soup is a delicious and nutritious meal featuring tender shredded chicken, black beans, and a variety of vegetables. It’s seasoned with spices and finished with lime juice and fresh cilantro, making it perfect for a comforting dinner or meal prep. Enjoy it hot, garnished with avocado and cheese for an extra touch!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 cup corn (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for serving, optional)
- Shredded cheese (for serving, optional)
Instructions
- Place the chicken breasts in a large pot or Dutch oven and cover with about 4 cups of water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 15-20 minutes until cooked through. Remove the chicken, let it cool, and shred or chop it into bite-sized pieces. Set aside.
- In the same pot, heat olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until the onion is translucent. Stir in the minced garlic and cook for an additional minute.
- Add ground cumin, chili powder, smoked paprika, salt, and pepper to the pot, stirring to coat the vegetables. Pour in the chicken broth, then add the diced tomatoes, black beans, corn, and shredded chicken. Stir well and bring to a gentle boil. Reduce heat to low and let it simmer for 20-30 minutes.
- Taste the soup and adjust seasoning as needed. Squeeze the juice of one lime into the soup and stir in chopped cilantro if desired.
- Ladle the soup into bowls and garnish with additional cilantro, avocado slices, and shredded cheese if desired. Serve hot with tortilla chips or crusty bread.
Notes
- For leftovers, let the soup cool completely before storing in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stove or in the microwave until hot.
- Customize with additional vegetables or spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes