Soup Recipes

Tex-Mex Chicken and Black Bean Soup

Tex-Mex Chicken and Black Bean Soup

This Chicken black bean soup is healthy and flavorful, perfect for any chilly evening, easily made in one skillet within around an hour, loaded with chicken, black beans, sweet corn, and fire-roasted tomatoes, seasoned with amazing homemade Tex-Mex seasoning. You can make a whole batch of Tex-Mex seasoning once and store it in a container for months.

Ingredients for this Recipe :

Tex-Mex Seasoning Mix Ingredients:
  • 1/4 cup chili powder
  • 2 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tbsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
Other Ingredients for black bean soup:
  • 2 tbsp extra virgin olive oil, divided
  • 2-3 large cloves garlic, finely chopped
  • 1/2 medium white onion, diced
  • 1 medium red bell pepper, diced
  • Sea salt and black pepper, to taste
  • 1 [14-oz.] can dice fire-roasted tomatoes with green chilies, with liquid
  • 1 [15-oz.] can black beans, drained and rinsed
  • 2 whole bay leaves
  • 3½ cup chicken broth, preferably organic
  • 1 lb. boneless, skinless chicken breasts
  • 1 cup sweet corn kernels
  • 3 tbsp fresh lime juice
To Serve:
  • 1 large avocado, diced
  • Fresh cilantro, chopped
  • 1 large lime, cut into wedges

How to Make Chicken and Black Bean Soup :

Step One:

To prepare the Tex-Mex seasoning mix, combine all ingredients in a medium-sized bowl and stir to combine. Transfer to an airtight storage container and store in a cool, dry place for up to 6 months.

Step Two:

Add olive oil, garlic, onion, and red bell pepper to a large, high-sided skillet set over medium heat. Sprinkle two tablespoons of the Tex-Mex seasoning mix on top and stir to combine. Cook, stirring frequently, until vegetables are crisp-tender and start to develop some color, approximately 4-5 minutes.

Step Three:

Add fire-roasted tomatoes, black beans, bay leaves, and chicken broth and stir to combine. Nestle the chicken breasts into the skillet so they are completely submerged in the liquid.

Step Four:

Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium. Cover skillet loosely with a lid and simmer for 35-40 minutes, or until the chicken is cooked through and shreds easily with two forks.

Step Five:

Stir in corn and fresh lime juice and simmer until heated through approximately 5-10 minutes. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired, and serve this Chicken black bean soup immediately topped with diced avocado, fresh cilantro, and lime wedges for squeezing. Enjoy!

Homemade Chicken Soup with Black Beans

Other Soup Recipes –

Chicken & rice soup recipe – Instant Pot Chicken and Wild Rice Soup

Tomato soup recipe – Roasted Tomato and Fennel Soup

Keto turkey soup recipe – Creamy Keto Turkey Mushroom Soup

Bean soup recipe – 15 Bean Soup Recipe

Tex-Mex Chicken and Black Bean Soup

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Soup American
Serves: 5
Prep Time: 20 minutes Cooking Time: 45 minutes Total Time: 1 hour 05 minutes

Delicious soup with chicken and black bean, seasoned with homemade Tex-Mex seasoning, perfect for any chilly evening.

Ingredients

  • Tex-Mex Seasoning Mix Ingredients:
  • 1/4 cup chili powder
  • 2 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tbsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • Other Ingredients:
  • 2 tbsp extra virgin olive oil, divided
  • 2-3 large cloves garlic, finely chopped
  • 1/2 medium white onion, diced
  • 1 medium red bell pepper, diced
  • Sea salt and black pepper, to taste
  • 1 [14-oz.] can dice fire-roasted tomatoes with green chilies, with liquid
  • 1 [15-oz.] can black beans, drained and rinsed
  • 2 whole bay leaves
  • 3½ cup chicken broth, preferably organic
  • 1 lb. boneless, skinless chicken breasts
  • 1 cup sweet corn kernels
  • 3 tbsp fresh lime juice
  • To Serve:
  • 1 large avocado, diced
  • Fresh cilantro, chopped
  • 1 large lime, cut into wedges

Instructions

1

To prepare the Tex-Mex seasoning mix, combine all ingredients in a medium-sized bowl and stir to combine. Transfer to an airtight storage container and store in a cool, dry place for up to 6 months.

2

Add olive oil, garlic, onion, and red bell pepper to a large, high-sided skillet set over medium heat. Sprinkle two tablespoons of the Tex-Mex seasoning mix on top and stir to combine. Cook, stirring frequently, until vegetables are crisp-tender and start to develop some color, approximately 4-5 minutes.

3

Add fire-roasted tomatoes, black beans, bay leaves, and chicken broth and stir to combine. Nestle the chicken breasts into the skillet so they are completely submerged in the liquid.

4

Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium. Cover skillet loosely with a lid and simmer for 35-40 minutes, or until the chicken is cooked through and shreds easily with two forks.

5

Stir in corn and fresh lime juice and simmer until heated through, approximately 5-10 minutes. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with diced avocado, fresh cilantro, and lime wedges for squeezing. Enjoy!

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