Black bean chicken soup recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This delicious smooth black bean soup with shredded chicken is very filling. I added a dash of orange juice, which balanced out the flavours very nicely.


London, England, UK

1 person made this

IngredientsServes: 2

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 spring onions, sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 tin (400g) black beans, rinsed and drained
  • 400ml water
  • 1 bay leaf
  • 1 skinless, boneless chicken breast half
  • salt and pepper to taste
  • 200ml dry white wine
  • 150ml orange juice
  • 100ml single cream
  • fresh coriander for garnish

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. In a large pot heat olive oil and cook onion and spring onions till soft, about 3 minutes. Add garlic, cumin and oregano and fry for 1 more minute. Stir in black beans, bay leaf and water, bring to the boil and simmer over low heat for 20 minutes.
  2. Meanwhile fry chicken breast in a non-stick frying pan from both sides. Season with salt and pepper, pour in wine and cover. Bring to a boil, reduce the heat and simmer till the chicken is cooked through, about 15 minutes.
  3. Add orange juice to the pot with the beans, season with salt and pepper to taste and simmer for a further 5 minutes. Take out bay leaf and discard. Pour half of the soup into a blender and puree till smooth, or use a stick blender to partially puree the soup. Pour back in to the pot and stir.
  4. Place cooked chicken onto a cutting board and shred with two forks. Add chicken to the soup.
  5. Pour in cream and return to the stove until heated through. Garnish with minced coriander and serve.

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  • 1 1/4 pounds boneless, skinless chicken thighs (about 4 thighs)
  • 4 cups unsalted chicken stock (such as Swanson)
  • 1 (15-oz.) can unsalted black beans, drained and rinsed
  • 1 (14.5-oz.) can unsalted diced tomatoes
  • 1 cup chopped yellow onion
  • 1 cup chopped red or orange bell pepper
  • 1 cup fresh or frozen corn kernels
  • 2 tablespoons chopped canned chipotle chiles in adobo sauce
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/2 cup fresh cilantro leaves

Nutritional Information

  • Calories 315
  • Fat 8g
  • Satfat 2g
  • Unsatfat 4g
  • Protein 35g
  • Carbohydrate 29g
  • Fiber 7g
  • Sugars 7g
  • Added sugars 0g
  • Sodium 615mg
  • Calcium 11% DV
  • Potassium 11% DV

Black bean chicken soup recipe - Recipes

I think it goes without saying that our Black Bean Salsa is a more unique option than your basic tomato salsas, and we love using it in a lot of our recipes to bring them up a notch.

One of our favorites is this Back Bean Chicken Tortilla Soup! It’s hearty, flavorful and easy to make. We do suggest marinating your chicken thighs overnight to let them absorb all the flavors, but if you only have a couple hours, that’s perfectly okay. Either way, you’re going to have your new favorite cold weather soup option!


  • 1 1/4 pounds boneless, skinless chicken thighs (about 4 thighs)
  • 4 cups unsalted chicken stock (such as Swanson)
  • 1 (15-oz.) can unsalted black beans, drained and rinsed
  • 1 (14.5-oz.) can unsalted diced tomatoes
  • 1 cup chopped yellow onion
  • 1 cup chopped red or orange bell pepper
  • 1 cup fresh or frozen corn kernels
  • 2 tablespoons chopped canned chipotle chiles in adobo sauce
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/2 cup fresh cilantro leaves

Nutritional Information

  • Calories 315
  • Fat 8g
  • Satfat 2g
  • Unsatfat 4g
  • Protein 35g
  • Carbohydrate 29g
  • Fiber 7g
  • Sugars 7g
  • Added sugars 0g
  • Sodium 615mg
  • Calcium 11% DV
  • Potassium 11% DV

Tips for the best Black Bean Soup

  • Sure, you could soak beans overnight and then cook them and all those pesky steps, but for this recipe just toss in a couple of cans of beans. They’re so tasty and really bulk up this soup and so many other recipes. You don’t even need to drain the beans just throw it all in and let the extra juices add to the flavor of this delicious soup.
  • Use a blender to combine some or all the beans and chicken broth into a creamy texture. My kids love this, since some of them have sudden aversions to “lumpy” foods. Heaven help them. I like to keep a few beans out of the puree party because I happen to enjoy a few lumps in my food, especially rich buttery black beans. But you can puree the whole thing if you like.
  • For added heat, you could add some chili powder, cumin, or a pinch of red pepper flakes to the soup. I’ve even tossed in a palmful of taco seasoning a few times and that gives it just enough kick for me and my husband without making the children complain that it’s too spicy (they also suddenly think everything is “spicy”)
  • Use any kind of rice you like! I prefer quick cooking white rice but you could try brown rice too.
  • This soup can be made either on the stove top or the slow cooker. If using the slow cooker, simmer on low for about five hours. It’s dreamy!
  • Black Bean Soup makes for delicious leftovers! It’ll keep in the fridge for up to four days. Freeze in freezer safe bags or jars for up to two months. Thaw in the refrigerator, then microwave, stirring often. You may need to add a little extra chicken broth if the soup is too thick.

Recipe Summary

  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon chili powder
  • 2 cans (14.5 ounces each) diced tomatoes in juice
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 package (10 ounces) frozen corn kernels
  • Coarse salt and ground pepper
  • 1 cup crushed tortilla chips, plus more for serving (optional)
  • 1 tablespoon fresh lime juice, plus lime wedges for serving

In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water season with salt and pepper.

Bring soup to a boil reduce to a simmer. Add tortilla chips cook until softened, about 2 minutes. Remove from heat stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.


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Preparation

Step 1

Drain black beans and place in a 6-quart or larger slow cooker. Add 4 cups chicken stock, onion, tomatoes and their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne and ground pepper stir to combine. Add chicken.

Cover and cook on Low for 8 hours or High for 4 hours.

Transfer the chicken to a clean cutting board and let cool slightly.

Discard bay leaf. Add artichokes, corn, olives and salt to the slow cooker and stir to combine. Shred the chicken, discarding bones. Stir the chicken into the soup.


In Your Box (serves 2)

  • 2 Green Onions
  • 2 tsp. Cajun Seasoning
  • 1 Poblano Pepper
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 2 Roma Tomatoes
  • 1 Lime

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.


Rumor has it that this black bean soup turns out well in a slow cooker (Erin said she “basically just put it all in the crock at the same time and slow cooked it for about 6 hours”). If you give that a try, will you please let me know how it turns out?

Please let me know how this soup turns out for you in the comments! I’m always so eager for your feedback and hope my recipes turn out wonderfully for you.

Craving more hearty vegetarian soups? Don’t miss the following soup recipes on Cookie and Kate:



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