Chicken And Black Bean Soup

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

4.91 from 10 votes

Chicken And Black Bean Soup

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!

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Entree, Lunch, Main Course, Soup

Cuisine: Mexican, Southwestern, Tex Mex

Servings:

Calories: 711kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

Instructions

In a dutch oven, or other large skillet, heat the olive oil. When hot, add in the onion, sauteing until tender and translucent. Stir in the garlic, cooking just until fragrant.
1 tbsp olive oil, 1 white onion, 3 tsp minced garlic
Stir in the rest of the ingredients, except the cilantro, and bring to a rolling boil. Reduce the heat to medium low & cover, and stirring occasionally, let the mixture simmer for 15 minutes.
2 tsp chili powder, 2 tsp ground cumin, 2 15 oz cans black beans, 2 cups mild chunky-style salsa, 4 cups chicken broth, 3 cups chopped rotisserie chicken
Remove the pot from heat. Remove the lid, stir in the cilantro leaves, and salt & pepper the soup, to taste.
1/2 cup fresh cilantro leaves, salt & pepper
Let the soup cool slightly while preparing your favorite garnishes. Serve while still warm!

Notes

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.

Nutrition