Black Bean Soup

This week, I’m sharing a favorite recipe of mine that I enjoy during this season. This Black Bean Soup goes so well with tortilla chips and my family loves it!

It’s a flavorful soup perfect for a chilly evening or during a cold winter night. The ingredients for this easy chicken soup are easy to find at the grocery store. You’ll love this recipe if you’re also a fan of the Panera Black Bean Soup. Keep reading to find out more about your next favorite soup recipe!

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Kitchen Notes

If you like to add an extra kick of spice, you can add red pepper flakes or teaspoons chili powder, as desired.
Have leftover rotisserie chicken? You can use it for this recipe.

Did you know?

Black beans are low cost yet highly nutritious vegetables. Due to its high protein content, these beans are one of the vegetables that play an important role on vegetarian diets. It can also help you manage your blood sugar levels and weight. See more nutritional information here.

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Prep time: 20 minutes

Cooking total time: 40-45 minutes

Serves: 4-6

Tex-Mex Seasoning Mix Ingredients

¼ c. Chili Powder
2 T. Ground Cumin
2 t. Ground Coriander
1 T. Garlic Powder
2 t. Smoked paprika
1 t. Fine Sea Salt
½ t. Black Pepper

Ingredients for Black Bean Soup

2 T. Extra Virgin Olive Oil, divided
2-3 large garlic cloves, finely chopped
½ medium white onion, diced
1 medium red bell pepper, diced
Sea salt and black pepper, to taste
1 14-oz. can diced Fire-Roasted Tomatoes with Green Chilies, with liquid
1 15-oz. can of Black Beans, drained and rinsed
2 whole Bay Leaves
3½ c. Chicken Broth, preferably organic
1 lbs. Boneless, skinless chicken breasts (or skinless chicken thighs)
1 c. Sweet Corn Kernels
3 T. fresh lime juice

To serve

1 large avocado, diced
Fresh cilantro, chopped
1 large lime, cut into wedges

Supplies used

Recipe for Black Bean Soup

Step #1. To prepare the Tex-Mex seasoning mix, combine all ingredients in a medium-sized bowl and stir to combine. Transfer to an airtight storage container and store in a cool, dry place for up to 6 months.

Step #2. Get your cutting board and cut the vegetables. Add olive oil, garlic, onion, and red bell pepper to a large, high-sided skillet set over medium heat. Sprinkle two tablespoons of the Tex-Mex seasoning mix on top and stir to combine. Cook, stirring frequently until vegetables are crisp-tender and start to develop some color, approximately 4-5 minutes.

Step #3. Add fire-roasted tomatoes, black beans, bay leaves, and chicken broth and stir to combine. Transfer chicken breasts into the skillet so they are completely submerged in the liquid.

Step #4. Increase into medium-high heat and bring to a rapid boil, then immediately reduce heat to just medium-low. Cover skillet loosely with a lid and simmer for 35-40 minutes or until the chicken is cooked through. Shred chicken easily with two forks.

Step #5. Stir in the corn and fresh lime juice and simmer until heated through for approximately 5-10 minutes. Remove from heat and discard the bay leaves. Taste and adjust seasonings as desired.

One last thing to do, is divide soup and serve immediately topped with diced avocado, fresh cilantro, and lime wedges for squeezing. Enjoy!

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If you enjoyed this Black Bean Soup, I highly recommend trying the following recipes:

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