Description
This Chicken and Black Bean Soup is a nourishing and flavorful dish featuring tender chicken, black beans, and a medley of vegetables simmered in a savory broth. Ideal for cozy dinners or meal prep, it’s easy to make and packed with nutrients, topped with crunchy tortilla chips, avocado, and fresh cilantro for added texture and taste.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Avocado, diced (for garnish)
- Crushed tortilla chips (for serving)
- Shredded cheese (optional, for serving)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic, diced bell pepper, carrots, and celery to the pot. Sauté for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Sprinkle in the ground cumin, chili powder, and smoked paprika. Stir well to coat the vegetables with the spices and cook for an additional minute to release their flavors.
- Pour in the can of diced tomatoes along with their juices. Stir to combine everything in the pot.
- Next, add the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld beautifully.
- After simmering, add the black beans and corn to the pot. Stir to combine and let it simmer for another 5 minutes.
- Add the shredded chicken. If youre using rotisserie chicken, just shred it with your hands or a fork. Stir it into the soup and let it heat through for about 5 minutes.
- Once everything is heated through, season the soup with salt and pepper to taste. Adjust the flavors to your liking!
- Just before serving, squeeze the juice of one lime into the soup for a refreshing brightness.
- Ladle the soup into bowls. Top each bowl with a generous handful of crushed tortilla chips for that delightful crunch.
- Garnish with diced avocado and chopped fresh cilantro. If you like, sprinkle some shredded cheese on top for an extra layer of flavor.
- For an added kick, serve with lime wedges on the side for those who want a little extra zing.
Notes
- If you have any leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- To reheat, warm it on the stove over medium heat until heated through, adding a splash of water or broth if it thickens too much.
- You can also freeze the soup for up to 3 months. Just make sure to leave some space in the container for expansion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes