Name: Chicken And Black Bean Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 tbsp olive oil; 1 white onion (diced); 3 tsp minced garlic; 2 tsp chili powder; 2 tsp ground cumin; 2 15 oz cans black beans (rinsed and drained); 2 cups mild chunky-style salsa; 4 cups chicken broth; 3 cups chopped rotisserie chicken; 1/2 cup fresh cilantro leaves (rinsed, drained, & chopped); salt & pepper (to taste)

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Chicken and black bean soup is a healthy soup loaded with Tex Mex flavors. This hearty soup is packed full of protein and fiber along with a bold blend of Southwestern flavors and won’t weigh you down!

$chicken and black bean soup in a large white bowl$

No matter what time of year it is, if you put a bowl of soup in front of me, I’m gonna dive right in.

Soup is one of my favorite things ever.

And this chicken and black bean soup is one of the many reasons that I look forward to shifting into soup mode each year.

We’re talking so many flavors loaded into one brothy bowl.

Because it’s brothy, it feels like even though it’s soup you could totally serve it up any time unlike heavier chowders.

Plus it’s a little lighter than your standard Tex Mex fare of tacos or enchiladas but it still has all those same flavors.

You just can’t go wrong with a bowl of chicken black bean soup!

Ingredients

To make this you’ll need:

Olive oil– To saute the onions and garlic in
Aromatics– Diced white onion and minced garlic
Spices– Chili powder, ground cumin, salt and pepper
Black beans– 2 15 ounce cans of black beans, rinsed and drained
Salsa– Your favorite mild chunky salsa
Chicken broth– You can use low sodium for more control of the salt content
Chicken– Chopped rotisserie chicken
Cilantro– Fresh cilantro leaves, rinsed and chopped

How to Make

This chicken black bean soup is so easy to make!

Just heat the olive oil over medium heat in a dutch oven, or other large pot.

When the oil is hot and shimmer, saute the onion in the oil until the onion is tender and translucent.

Then stir in the garlic, cooking just until fragrant.

Once the garlic is fragrant stir in the rest of the ingredients, except the cilantro, and bring them to a rolling boil.

When the soup comes to a rolling boil, turn the heat down to medium low and cover the pot.

Let the soup simmer for 15 minutes, stirring occasionally.

After 15 minutes, remove the pot from heat.

Take the lid off the pot and stir in the cilantro leaves, salt, and pepper.

Let the soup cool slightly while preparing your favorite garnishes.

Serve and enjoy!

Topping Ideas

This Mexican chicken soup is delicious as is but like most Tex Mex foods it just begs for toppings.

Our favorites are:

diced jalapenos
shredded cheddar cheese
sour cream
tortilla strips
lime wedges

Storing Leftovers

Store leftovers in an airtight container for up to 4 days.

Reheat them in the microwave or on the stove until warmed through.

Tips and Tricks

This recipe calls for mild salsa, but you could absolutely use medium or hot if that is your preference.
To bulk the soup out more, you could stir in a cup of frozen corn.
Make sure to rinse the black beans well so you get all of the canning liquid off of them.

Other Southwestern Soup Recipes

This chicken and black bean soup is a favorite thanks to its big Southwestern flavors.

Make it and enjoy!

Looking for other Southwestern style soup recipes?

Try these:

If you’ve tried this CHICKEN AND BLACK BEAN SOUP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!