Chicken and Black Bean Soup Recipe

Black bean soup with chicken in a bowl, garnished with cilantro, lime, avocado and serrano chili

5 from 10 votes

Chicken and Black Bean Soup Recipe

Black beans and chicken make a delicious soup, especially when partnered with poblano chilies. A little bit of coriander seed and oregano pulls the flavors together. Serve it with chopped fresh cilantro, ripe avocado, or a spoonful of sour cream.

Prep Time5

Cook Time40

Total Time45

Course: Soup

Cuisine: American

Keyword: beans, broth, chicken, chilies, spices, tomatoes

Servings: servings

Calories: 290kcal

Author: Jenny

Equipment

Dutch Oven

Ingredients

For the soup

3 tablespoons extra virgin olive oil
1 medium yellow onion (coarsely chopped)
2 medium poblano peppers (seeded and coarsely chopped)
1 teaspoon fine sea salt
1 pound boneless, skinless chicken breasts (chopped into ½-inch cubes)
2 cloves garlic
2 tablespoons dried oregano
2 teaspoons ground coriander
1 teaspoon chipotle chili powder
2 cups bone broth
1 (18.3 oz jar) diced tomatoes
3 cups cooked black beans (rinsed and drained)

To serve

sour cream
chopped fresh jalapeño chilies
chopped fresh cilantro
ripe avocado
lime wedges
hot sauce

Instructions

Warm the olive oil in the bottom of a Dutch oven or heavy soup pot over medium heat. Stir in the onion and poblano peppers, and fry it in the hot oil until fragrant and cooked through. Sprinkle in the salt, and then add the chicken to the onions, and sautée for about 5 minutes. Stir in the garlic, oregano, coriander, and chili powder, and then continue cooking for another 2 to 3 minutes.
Pour in the broth and the diced tomatoes, and then increase the heat to medium-high. When the soup boils, turn down the heat to medium-low and simmer, uncovered, for 20 minutes. Stir in the black beans, and continue cooking a further 10 minutes.

Nutrition