Introduction

This Chicken Black Bean Soup is a hearty and flavorful meal that’s perfect for any day of the week. Combining tender chicken, rich black beans, and warm spices, this soup is both nutritious and comforting. It’s easy to make and sure to please the whole family.

A close-up of a white bowl filled with dark brown broth soup containing black beans, chunks of light beige chicken, small bright orange carrot pieces, and green celery bits. On top, there is a small bunch of fresh green cilantro leaves. The bowl sits on a light brown textured mat with a white marbled surface in the background and out-of-focus green lime halves. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts, diced
2 cans (15 oz each) black beans, drained and rinsed
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, chopped
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
2 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and chopped red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Step 2: Add the diced chicken breasts to the pot. Cook, stirring occasionally, until the chicken is no longer pink, about 6 to 7 minutes.
Step 3: Stir in the ground cumin, chili powder, black beans, diced tomatoes with their juice, and chicken broth. Bring the mixture to a boil.
Step 4: Reduce the heat to low and let the soup simmer, uncovered, for 20 to 25 minutes to allow the flavors to meld together. Season with salt and pepper to taste before serving.

Tips & Variations

For extra depth, add a splash of lime juice or a handful of chopped fresh cilantro just before serving.
Swap chicken breasts for thighs if you prefer a juicier meat option.
If you like a thicker soup, mash a portion of the black beans before simmering.
Add corn or diced jalapeños for a twist in texture and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over medium heat until heated through, stirring occasionally. This soup also freezes well—freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

The image shows a bowl of black bean chicken soup in a white bowl with a thin black rim, placed on a wooden board. The soup has dark brown broth filled with chunks of white chicken breast, black beans, and pieces of red tomatoes and green celery. On top, there is a garnish of fresh green cilantro leaves. In the blurred background, there is a white bowl with sliced white radish and a red tomato on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, but be sure to soak and cook the dried beans fully before adding them to the soup. This will add extra preparation time.

Is this recipe spicy?

This soup has a mild to moderate spice level from the chili powder, but you can adjust the amount or omit it to suit your heat preference.