Best 12 Black Bean And Chicken Soup Recipes

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Craving a hearty and flavorful soup that's easy on your pocket and packed with wholesome ingredients? Look no further than this Black Bean and Chicken Soup! This delectable soup is a symphony of zesty Mexican flavors, featuring succulent chicken, tender black beans, and a vibrant blend of spices. It's a versatile dish that can be tailored to your liking, whether you prefer a classic or a spicy kick. Our comprehensive guide offers two irresistible variations: the traditional Black Bean and Chicken Soup, brimming with the goodness of fresh vegetables and aromatic herbs, and the tantalizing Spicy Black Bean and Chicken Soup, infused with the heat of chili peppers and the tang of lime. Get ready to embark on a culinary journey that will warm your heart and tantalize your taste buds!

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND BLACK BEAN SOUP



Chicken and Black Bean Soup image

This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
3 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon cornstarch
18 tortilla chips
Shredded reduced-fat Mexican cheese blend, optional

Steps:

  • Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 752mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS



Black Bean, Chicken and Corn Soup With Toasted Tortilla Strips image

Another cooking class recipe. This is a lovely tortilla soup with homemade tortilla strips. The things that make this recipe a little different from the others is the tomato sauce, rice, cilantro and limes. I'm not a big cilantro fan but I loved it in this recipe. I've found that you don't have to flip the tortilla strips if you use foil on the bottom of your baking sheet. Also, the rice is partially cooked so as to not overcook the rice while simmering in the soup. Prep time is if you already have cooked chicken and rice.

Provided by Sabia

Categories     Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil
1 onion, chopped fine
1 teaspoon garlic, minced
2 -3 chicken breasts, cooked and cubed
1 (4 ounce) can diced green chilies
2 (14 1/2 ounce) cans diced stewed tomatoes (don't drain)
2 (8 ounce) cans tomato sauce
2 (15 1/2 ounce) cans black beans, drained and rinsed
2 (15 1/4 ounce) cans whole kernel corn, drained
2 cups mostly cooked long-grain rice
4 -6 cups chicken broth
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 bunch cilantro, chopped
2 limes, juice and zest of
sour cream
parmesan cheese
4 -6 flour tortillas
cooking spray or melted butter
salt
pepper

Steps:

  • In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
  • Next, add the remaining ingredients (except for the cilantro and limes).
  • Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
  • Garnish with sour cream, parmesan cheese and toasted tortilla strips.
  • Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
  • Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
  • Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
  • Make sure to turn strips over halfway through the baking process.

SPICY CHIPOTLE BLACK BEAN, CHICKEN AND TOMATO SOUP



Spicy Chipotle Black Bean, Chicken and Tomato Soup image

This recipe originally came from Cooking Light. I changed it up a little by using black beans. It is so deliciously spicy and quick and easy to make. Also good served over hot brown rice and sprinkled with cheese. Enjoy!

Provided by TexasToast R

Categories     Black Beans

Time 17m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 8

1/2 teaspoon ground cumin
1 (15 1/2 ounce) can black beans, rinsed and drained (or about 2 cups)
1 (14 1/2 ounce) can stewed tomatoes
2 cups chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
2 cups chopped cooked chicken breasts (about 1/2 pound)
1 teaspoon extra virgin olive oil
sour cream, fresh chopped cilantro

Steps:

  • Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
  • Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
  • Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.

BLACK BEAN AND CHICKEN SOUP



Black Bean and Chicken Soup image

Salsa and cumin add just the right zip to this thick, hearty soup. I like to serve it with corn bread.-Mary Buhl, Duluth, Georgia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

3/4 cup chopped celery
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
3 cans (14-1/2 ounces each) chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (16 ounces) salsa
1 cup cubed cooked chicken breast
1 cup cooked long grain rice
1 tablespoon lime juice
1 teaspoon ground cumin

Steps:

  • In a large saucepan, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

Nutrition Facts : Calories 154 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 878mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges

BLACK BEAN SOUP WITH CHORIZO AND CHICKEN



Black Bean Soup With Chorizo and Chicken image

This is an easy to make, hearty soup perfect with a side salad and a good corn bread or rustic loaf. It's originally from the R.S.V.P. section of a January 2008 issue of Bon Appetit and was requested from Siena restaurant in Cape Cod.

Provided by Leslie in Texas

Categories     Black Beans

Time 1h12m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 lb fresh chorizo sausage, casings removed (or other spicy sausage)
2 cups chopped peeled carrots
1 1/2 cups chopped onions
1 1/2 cups chopped celery
2 bay leaves
6 garlic cloves, chopped
2 tablespoons chopped fresh thyme (or 2 t. dried thyme)
5 cups low sodium chicken broth (or more)
3 (15 ounce) cans black beans, drained and rinsed
1 lb boneless skinless chicken breast half, cut into 3/4 inch cubes

Steps:

  • Heat oil in heavy large pot over medium high heat.
  • Add chorizo and next 4 ingredients; saute until sausage is cooked through, breaking up sausage with back of spoon, about 10 minutes.
  • Add garlic and thyme, saute 2 minutes.
  • Add 5 cups broth, bring to boil, reduce heat to medium, and simmer 20 minutes.
  • Add beans and chicken; simmer until chicken is cooked through, about 15 minutes, adding more broth if desired.
  • Discard bay leaves, season to taste with salt and pepper and serve.

Nutrition Facts : Calories 742.4, Fat 36.6, SaturatedFat 12.4, Cholesterol 110.4, Sodium 1091.7, Carbohydrate 49.7, Fiber 15.5, Sugar 4.1, Protein 54.4

ULTIMATE BLACK BEAN SOUP/STEW WITH CHORIZO AND BRAISED CHICKEN



Ultimate Black Bean Soup/Stew With Chorizo and Braised Chicken image

Entered for safe-keeping, by J. Kenji Lopez-Alt of Serious Eats. This has flavor to the max: Chorizo, Serrano peppers, chipotle peppers in adobo sauce, cumin, avocado, cilantro, lime... Adapted somewhat because I like to check off as I go. More at: http://www.seriouseats.com/recipes/2014/01/the-food-lab-black-bean-chicken-soup-recipe.html?ref=daily-title To use canned beans, 1) drain and rinse 2 28-oz. cans of black beans; 2) skip step 2; 3) skip Step 15, use Step 16 to reduce broth to 1 quart instead of 1 1/2 quarts; and 4) add beans in step 17, and reduce cooking time to 30 minutes (step 19).

Provided by KateL

Categories     Stew

Time 7h5m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 lb dried black beans (see recipe description) or 2 (28 ounce) cans black beans (see recipe description)
1 gallon water
3 tablespoons salt
kosher salt
2 lbs chicken drumsticks or 2 lbs chicken thighs
fresh ground black pepper
1 tablespoon canola oil or 1 tablespoon vegetable oil
6 ounces smoked mexican chorizo sausage or 6 ounces spanish chorizo, cut into 1/4-inch slices
8 scallions, finely sliced, whites reserved separately for the soup and greens reserved separately for use as a g
1 serrano pepper, finely chopped (about 2 tablespoons)
4 medium garlic cloves, minced (about 4 teaspoons)
2 teaspoons ground cumin
2 whole chipotle chiles in adobo, finely minced (plus 1 tablespoon sauce from can)
1 1/2 quarts low sodium chicken broth (6 cups if you've had too many margaritas IF USING DRIED BEANS, or 1 quart IF USING CANNED BEANS)
2 bay leaves
1 avocado, sliced (for serving)
fresh cilantro leaves, roughly chopped (for serving)
1 lime, cut into 8 wedges (for serving)
1 serrano pepper, thinly sliced (for serving)
sour cream (for serving) or mexican-style crema (for serving)

Steps:

  • ADVANCED PREP FOR BEANS:.
  • DRIED BEANS: Place black beans in a large bowl and cover with 1 gallon of water. Add 3 tablespoons salt and stir until dissolved. Cover and set aside at room temperature overnight.
  • CANNED BEANS: Drain and rinse 2 28-oz. cans of black beans.
  • PREPARE CHICKEN:.
  • The next day, season chicken with salt and pepper on all sides.
  • Heat oil in a large Dutch oven or saucepot over medium-high heat until shimmering.
  • Add chicken and cook without moving until well browned on 1st side, about 5 minutes.
  • Flip chicken and cook until 2nd side is browned, about 3 minutes longer.
  • Remove chicken from pot with tongs and set aside on a large plate.
  • COOK CHORIZO & PEPPERS:.
  • Add chorizo to Dutch oven/saucepot. Cook, stirring occasional, until chorizo is crisp and starting to char, about 4 minutes.
  • Add scallion whites, 1 finely chopped Serrano pepper, and minced garlic. Cook, stirring and scraping up browned bits from bottom of pan until fragrant, about 2 minutes.
  • Add cumin and cook, stirring, until fragrant, about 30 seconds.
  • Add chopped chipotles and their sauce. Cook, stirring until fragrant, about 1 minute.
  • (IF USING DRIED BEANS) Add 1 1/2 quarts low-sodium chicken broth and bay leaves.
  • (IF USING CANNED BEANS) Add 1 quart low-sodium chicken broth and bay leaves.
  • Drain and rinse black beans and add to pot. Nestle chicken pieces into beans. Bring to a boil, reduce to a bare simmer and cook, uncovered, stirring occasionally until beans and chicken are tender.
  • (IF USING DRIED BEANS) The cooking time should be 45 minutes to 1 hour.
  • (IF USING CANNED BEANS) The cooking time should be 30 minutes.
  • Remove and discard bay leaves and skins from chicken.
  • Using a ladle, carefully transfer 2 cups of beans and chorizo with liquid to a blender. (Some blenders may require some cooling off time before blending; a Vitamix does not!) Blend on high speed until completely smooth, about 1 minute. Stir mixture back into pot.
  • If you want a thicker soup, scoop up more beans and chorizo and blend that. To make it easier for dinner guests, you can shred the meat off the chicken and mix it into the stew; otherwise, they will need a fork and knife in addition to a soup spoon, and probably strong napkins.
  • Serve chicken and beans with scallion greens, avocado, cilantro, lime wedges, sliced Serrano peppers and sour cream at the table for garnish.

CHICKEN, BLACK BEAN AND RICE SOUP



Chicken, Black Bean and Rice Soup image

Make and share this Chicken, Black Bean and Rice Soup recipe from Food.com.

Provided by bmcnichol

Categories     Chicken Breast

Time 20m

Yield 10 serving(s)

Number Of Ingredients 9

1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 (14 1/2 ounce) cans chicken broth
2 (15 ounce) cans black beans, rinsed and drained
1 (16 ounce) jar salsa
1 cup cubed cooked chicken breast
1 cup cooked brown rice
1 teaspoon ground cumin

Steps:

  • Saute onion and garlic in oil until tender.
  • Stir in the remaining ingredients and heat through.

CROCKPOT SALSA CHICKEN AND BLACK BEAN SOUP



Crockpot Salsa Chicken and Black Bean Soup image

This recipe is from A Year of Slow Cooking (crockpot365.blogspot.com). It's a favorite in our house. In a pinch I have even made this on the stove. My family loves it.

Provided by cinwalsh_8057651

Categories     One Dish Meal

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb chicken, cut into bite sized pieces
2 (15 ounce) cans black beans, drained and rinsed (you could also use dried beans)
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 (16 ounce) jar salsa
1 1/2 teaspoons cumin
1/2 cup sour cream, to stir in at the end
garnish with shredded cheddar cheese, avocado slices, cilantro, sour cream

Steps:

  • In a 4 quart or larger crockpot, combine all ingredients except sour cream.
  • Cook on low for 6-8 hours or high for 4-5 hours.
  • Stir in 1/2 cup sour cream.
  • To thicken, you could using and immersible blender to blend some of the soup.
  • Garnish and serve.

BLACK BEAN AND SMOKED CHICKEN SOUP



Black Bean and Smoked Chicken Soup image

Make and share this Black Bean and Smoked Chicken Soup recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 22

1/2 cup dried black beans
2 cups water
1 bay leaf
vegetable oil cooking spray
1/2 cup broccoli, peeled and chopped
1/2 cup carrot, scraped & cubed
1 cup celery, scraped & cubed (2 medium)
1 cup onion, chopped
1 tablespoon dried thyme
1 tablespoon dried basil
1/2 cup white wine
8 ounces chicken breasts
4 tablespoons barbecue sauce
1 cup chicken broth
12 ounces evaporated skim milk
2 cups broccoli florets
1 tablespoon cornstarch, dissolved in
2 tablespoons water
1 tablespoon liquid smoke
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 cup fresh cilantro

Steps:

  • Pick over and rinse the beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or at least 8 hours).
  • Drain the beans and transfer them to a medium saucepan. Add the 2 cups water and the bay leaf. Bring to a boil over medium heat and cook for 15 minutes. Reduce the heat to low and simmer, uncovered, for about 20 minutes, until the beans are tender. Drain the beans and discard the bay leaf.
  • Preheat oven to 400ºF.
  • Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. Add the broccoli stems, carrot, celery, and onion. Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by 1/2.
  • In the meantime, coat the chicken thoroughly with the barbecue sauce and bake for 10 minutes on the top shelf of the oven. Remove the chicken from the oven and allow it to cool just long enough to handle. Cut the chicken into small cubes.
  • Add the chicken, chicken stock, and beans to the stockpot. Cook over low heat for about 3 minutes, until thoroughly heated. Stir in the evaporated milk and the broccoli florets. Cook for 5 minutes, stirring if needed to keep the soup from coming to a boil. Add the dissolved cornstarch and cook for 2 minutes more, stirring constantly. Stir in the liquid smoke, worcestershire, and tabasco sauce.
  • Garnish with the chopped cilantro.

BLACK BEAN SOUP WITH CHORIZO AND CHICKEN



Black Bean Soup with Chorizo and Chicken image

Categories     Bean

Number Of Ingredients 10

2 Black beans (28 oz. cans)
2 pounds Chicken (drums or thighs)
6 ounces Chorizo (sliced thin)
8 Scallions (sliced, greens and whites reserved separately)
2 Jalapenos (1 finely chopped, 1 thinly sliced for garnish)
4 cloves Garlic (medium, minced)
2 teaspoons Cumin
2 Chipotles in adobo (finely minced, plus 1 tablespoon sauce from can)
32 ounces Chicken broth
2 Bay leaves

Steps:

  • Drain and rinse black beans and reserve.
  • Season chicken on all sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Add chicken and cook without moving until well browned on first side, about 5 minutes. Flip chicken and cook until second side is browned, about 3 minutes longer. Remove chicken from pot with tongs and set aside on a large plate.
  • Add chorizo to pot and cook, stirring occasionally, until chorizo is crisp and starting to char, about 4 minutes. Add scallion whites, chopped jalapenos, and garlic. Cook, stirring and scraping up browned bits from bottom of pan until fragrant, about 2 minutes. Add cumin and cook, stirring, until fragrant, about 30 seconds. Add chopped chipotles and their sauce and cook, stirring until fragrant, about 1 minute. Add broth and bay leaves.
  • Add reserved black beans to pot. Nestle chicken pieces into beans. Bring to a boil, reduce to a bare simmer and cook, uncovered, stirring occasionally, until beans and chicken are tender, 45 minutes to 1 hour.
  • Remove and discard bay leaves and skins from chicken. Using a ladle, carefully transfer 2 cup of beans and chorizo with liquid to a blender. Blend on high speed until completely smooth, about 1 minute. Stir mixture back into pot.
  • Serve chicken and beans with cilantro, scallion greens, lime wedges, sliced jalapenos peppers, and sour cream at the table for garnish.

ROSIE DALEY'S BLACK BEAN AND SMOKED CHICKEN SOUP



ROSIE DALEY'S BLACK BEAN AND SMOKED CHICKEN SOUP image

Categories     Bean

Number Of Ingredients 22

1/2 cup dried black beans
2 cups water
1 bay leaf
Light vegetable oil cooking spray
1/2 cup peeled and chopped broccoli stems
1/2 cup scraped and cubed carrot (1 medium carrot)
1 cup scraped and cubed celery (2 medium stalks)
1 cup chopped onion (1 medium onion)
1 tbsp dried thyme
1 tbsp dried basil
1/2 cup dry white wine
8 oz. boneless, skinless chicken breast
4 tbsp barbecue sauce (no-oil variety)
1 cup chicken stock, fat skimmed off
12 oz. evaporated skim milk
2 cups broccoli florets (1 bundle)
1 tbsp cornstarch dissolved in 2 tbsp cold water
1 tbsp liquid smoke
1 tbsp Worcestershire sauce
1 tsp Tabasco sauce
1/4 cup chopped fresh cilantro (for garnish)
Click here to view: http://www.recipelink.com/msgbrd/board_5/2010/MAR/2982.html

Steps:

  • Pick over and rinse beans. Place in large bowl and cover completely with cold water. Let the beans soak overnight (or at least 8 hours). THE NEXT DAY: Drain the beans and transfer them to a medium saucepan. Add the 2 cups water and bay leaf. Bring to boil over medium heat and cook for 15 minutes. Reduce the heat to low and simmer, uncovered, for about 20 minutes, until the beans are tender. Drain beans and discard bay leaf. Preheat oven to 400 degrees F. Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. Add the broccoli stems, carrot, celery and onion. Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by half. In the meantime, coat the chicken thoroughly with the barbecue sauce and bake on the top shelf of the oven at 400 degrees F for 10 minutes. Remove the chicken from the oven and allow it to cool just long enough to handle. Cut the chicken into small cubes. Add the chicken, chicken stock, and beans to the stockpot. Cook over low heat for about 3 minutes, until thoroughly heated. Stir in the evaporated milk and the broccoli florets. Cook for 5 minutes more, stirring constantly. Stir in the liquid smoke, Worcestershire sauce, and Tabasco sauce. Garnish with chopped cilantro. Makes 4 servings Fat per serving = 3.6 grams Calories per serving = 368 Click here to view: http://www.recipelink.com/msgbrd/board_5/2010/MAR/2982.html

CHICKEN AND BLACK BEAN SOUP



Chicken and Black Bean Soup image

Make and share this Chicken and Black Bean Soup recipe from Food.com.

Provided by bobafemme

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb chicken breast, cut in bite-size pieces
1/2 tablespoon oil
1 (14 1/2 ounce) can black beans (drained)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 diced onion
1/2 bell pepper
0.5 (14 1/2 ounce) can diced tomatoes with green chilies
1 cup corn
14 ounces water
1 chicken flavored bullion cube (prefer low-sodium)

Steps:

  • Heat oil in large pot.
  • add diced chicken.
  • sprinkle cumin, garlic, pepper on top of chicken and stir until chicken is cooked through.
  • add onion and bell pepper, saute briefly.
  • add 1/2 can of diced tomato with chiles (I freeze the other half for another day), beans (drained), water, bullion and corn.
  • simmer for 20 minutes.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
  • Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your soup. Look for tomatoes that are deep red and have no blemishes.
  • Don't overcrowd the pot: If you add too many ingredients to the pot at once, they won't cook evenly. Add them in batches if necessary.
  • Simmer, don't boil: Bring the soup to a simmer and then reduce the heat to low. Simmering helps to develop the flavors of the soup without overcooking the ingredients.
  • Season to taste: Don't be afraid to taste the soup as it cooks and adjust the seasonings as needed. Add more salt, pepper, or chili powder to taste.

Conclusion:

Black bean and chicken soup is a delicious, healthy, and easy-to-make meal that is perfect for a weeknight dinner or a casual lunch. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give this black bean and chicken soup a try.

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