Black Bean Chicken Soup is hearty, comforting and absolutely packed with flavor. It's also high in protein and super quick and easy to prepare in one pot!
And if you love hearty bean soups, try my Lemony White Bean Soup or Zucchini White Bean Soup next!
Want to Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!
If soup and enchiladas had a baby, it'd be this black bean chicken soup!
If you've been following me a while, you know that I'm partial to a good bean soup, and this one's my favorite when I want something that can help me reach my protein goals, too.
I admit I typically make most of my bean-based soups with canned beans because it's just so much more convenient. However, this one's perfect to try with black beans cooked from dry.
I love to pile up the bowls with sliced red onion and jalapeño and serve the soup with tortilla chips on the side. It's mildly spicy, but you can simply adjust the heat to your taste!
Why you'll love this black bean chicken soup
- It's a hearty one-pot meal that's hearty and light at the same time.
- Extra protein-rich, with 44 grams per serving
- Super easy to make your own with toppings such as tortilla chips, avocado or shredded cheese.
What you'll need
Chicken - I like using boneless, skinless breasts cut into bite-size pieces so they cook quickly and stay tender, but thighs are just as delicious if you want something juicier.
Black beans - Canned black beans without added salt are great here. Drain and rinse them before adding them to the soup.
Spices - I use a mix of mild chili powder, cumin, and oregano for warmth. For extra heat, use a hot chili powder or add some cayenne pepper.
Red onion - Turns soft and sweet as it cooks, but yellow onion works fine if that's what you have.
Bell pepper - Use whatever color you have.
Garlic - Fresh is best here; feel free to add more if you like.
Crushed tomatoes - Love them for a smoother soup; if you don't mind more texture, diced tomatoes work just fine.
Chicken stock - I prefer using low-sodium chicken stock and adjusting the salt at the end.
Pro tip
I usually chop the onion and bell pepper while the chicken is browning, so as soon as the chicken comes out of the pot, the veggies can go straight in, saving you a few minutes.
How to make black bean chicken soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Start by cooking the seasoned chicken in a little oil until it's browned and no longer pink, then take it out of the pot.
In the same pot, soften the onion and bell pepper until they're tender.
Add the garlic followed by the spices, then pour in the tomatoes, beans, chicken and stock.
Give everything a good stir, let it simmer until the flavors come together, then finish with fresh cilantro before serving.
Substitutions and variations
- Add some canned or frozen corn kernels for extra fiber and a pop of color.
- Other veggies that you can add include zucchini, cubed potatoes or butternut squash.
- You can make this soup with leftover rotisserie chicken or any pre-cooked chicken you may have available.
Recipe tips and notes
- Blend part of the soup to make it thicker and creamier.
- Don't cook the chicken all the way through in the first step; just get it golden and sealed. It will finish cooking when simmered in the broth.
- Taste and adjust the seasoning at the very end, as the broth reduces slightly during cooking and concentrates the flavors.
What to serve with black bean soup
- Warm tortillas or tortilla chips are great for dipping into the broth or scooping up the beans and chicken.
- Cornbread also soaks up the broth nicely and makes the meal more filling.
- Or you could serve the soup with a small scoop of cooked rice in the bowl to make it heartier.
Leftovers and storage
- Leftovers keep well for 3-4 days in the fridge if stored in an airtight container.
- Reheat gently on the stovetop over medium heat, adding a splash of stock or water if it has thickened too much.
- This soup also freezes well; portion it into freezer-safe containers, leaving a little space for expansion, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat on the stove until hot.
More easy soup recipes
If you've tried this black bean chicken soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
And for more yummy recipe ideas, follow me on Instagram, Facebook, and Pinterest!
Black Bean Chicken Soup
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound (450 g) chicken breast, cut into 1-inch cubes
- 3 teaspoons chilli powder, divided
- 2 teaspoons ground cumin, divided
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 medium red onion diced
- 1 medium green bell pepper, diced
- 4 garlic cloves, finely chopped
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 cans (14 oz / 400 g) black beans, drained and rinsed
- 4 cups (1000 ml) chicken stock
- Juice of half a lime
- A small bunch of fresh cilantro
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven and add the diced chicken together with 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon oregano, ½ teaspoon salt and ¼ teaspoon ground black pepper. Cook over medium heat for 5-6 minutes until sealed and no longer pink. Remove the chicken from the pot and set aside.2 tablespoons olive oil1 pound chicken breast3 teaspoons chilli powder2 teaspoons ground cumin1 teaspoon dried oregano½ teaspoon salt¼ teaspoon ground black pepper
- In the same pot, add the remaining olive oil and saute the red onion and bell pepper for 4-5 minutes over medium heat until softened.1 medium red onion diced1 medium green bell pepper
- Add the garlic and continue to cook for 30 seconds more until fragrant.4 garlic cloves
- Stir in 2 teaspoons chili powder and 1 teaspoon ground cumin, then add the crushed tomatoes, black beans, cooked chicken and chicken stock.1 can (14 oz / 400 g) crushed tomatoes2 cans (14 oz / 400 g) black beans4 cups chicken stock
- Stir well to combine, bring to a boil, then lower the heat and simmer for 10 minutes.
- Adjust the seasoning to taste, stir in the lime juice then garnish with fresh cilantro and serve hot.A small bunch of fresh cilantro
Video
Notes
- Don't skip removing the chicken from the pot to avoid overcooking.
- Once everything is in the pot, keep the simmer gentle; otherwise, the beans might break apart and the chicken may become tough.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
David says
I had to substitute based on what I had at hand and it turned out great.
1/2 lbs. chick breast, yellow onion, red bell pepper, 1 can garbanzo beans (no black beans)
Nonni says
I made this yesterday and it's delicious! I did use a rotisserie chicken for convenience, and did add cayenne pepper for some heat. I also threw in an extra can of Northern Beans because I love them. It is so good and perfect for these sub-zero temps we're having in Wisconsin right now.
Sonja says
Really excellent soup - very flavorful!
Alice says
I'm so happy to hear that you enjoyed the soup, Sonja!
Mary Bortolon says
Could ground chicken be used in this recipe?
Alice says
Absolutely, I think it would work great!