Best 6 Low Carb Chicken Black Bean Soup Recipes

CHICKEN AND BLACK BEAN SOUP

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.

HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY

Steps:

• Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
• Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
• Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
• Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
• Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
• Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
• Pour blended soup back into the pot and mix to incorporate.
• Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
• Enjoy!

BLACK BEAN AND CHICKEN SOUP

Steps:

• Sprinkle chicken pieces with 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
• Cook on medium high heat in small about of oil, until chicken is cooked through and lightly browned, or about 5-7 minutes.
• Combine all ingredients and cooked chicken in crockpot.
• Stir well, and taste to make sure spices are how you like them.
• Cook on high heat one hour, then low for 3-4 hours, or for however long you need it to cook.
• It will be done when you are ready for it.

LOW CARB CHICKEN & BLACK BEAN SOUP

Steps:

• Mix ingredients together in a large pot except sour cream.
• Simmer for 15 minutes. Stir in the sour cream before serving.
• Serve with low carb pita chips.

SPICED BLACK BEAN & CHICKEN SOUP WITH KALE

Steps:

• Heat the oil in a large saucepan, add the garlic, coriander stalks and lime zest, then fry for 2 mins until fragrant. Stir in the cumin and chilli flakes, fry for 1 min more, then tip in the tomatoes, beans and stock. Bring to the boil, then crush the beans against the bottom of the pan a few times using a potato masher. This will thicken the soup a little.
• Stir the kale into the soup, simmer for 5 mins or until tender, then tear in the chicken and let it heat through. Season to taste with salt, pepper and juice from half the lime, then serve in shallow bowls, scattered with the feta and a few coriander leaves. Serve the remaining lime in wedges for the table, with the toasted tortillas on the side. The longer you leave the chicken in the pan, the thicker the soup will become, so add a splash more stock if you can't serve the soup straight away.

MEXICAN-STYLE BEAN SOUP WITH SHREDDED CHICKEN & LIME

Steps:

• Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
• Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. Ladle the soup into two bowls, top with the chicken and serve.