Name: Mexican Chicken and Black Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 jalapeño, seeded and diced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 4 cups low-sodium chicken broth; 1 can (15 oz) black beans, drained and rinsed; 2 cups cooked shredded chicken breast; 1 can (14.5 oz) diced tomatoes; 1 cup corn kernels (fresh or frozen); 1/4 cup fresh cilantro, chopped; Salt and pepper, to taste; Lime wedges, for serving

Hey y’all! If you’re craving a hearty, warming dish that’s bursting with zesty flavors, this Mexican Chicken and Black Bean Soup is just what you need. It’s loaded with juicy chicken, protein-rich black beans, and vibrant veggies, making it a satisfying weeknight dinner or an easy crowd-pleaser for your next gathering. This soup’s bold spices and comforting broth will have everyone asking for seconds—let’s get cooking!

Why You’ll Love This Mexican Chicken and Black Bean Soup

Quick to prepare—ready in under an hour for busy nights.
Rich in protein and fiber from chicken and black beans.
Layered with authentic Mexican flavors for a cozy, comforting meal.
Easily customizable with your favorite toppings or spice level.
Perfect for meal prep and makes delicious leftovers.

Ingredients for Mexican Chicken and Black Bean Soup

1 lb boneless, skinless chicken breasts (about 2 medium breasts), diced
2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 large red bell pepper, diced
1 large jalapeño, seeded and diced (optional for spice)
1 cup frozen or fresh corn kernels
2 (15-ounce) cans black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes with green chilies
4 cups low-sodium chicken broth
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Juice of 1 lime
Salt and black pepper, to taste
Fresh cilantro, chopped, for garnish
Sliced avocado, sour cream, tortilla strips, for serving (optional)

How to Make Mexican Chicken and Black Bean Soup

Step 1: Sauté the Veggies

In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the diced onion, bell pepper, and jalapeño. Cook, stirring occasionally, for 5 minutes until softened and fragrant. Stir in the minced garlic and cook for 1 minute more.

Step 2: Brown the Chicken

Add the diced chicken breasts to the pot. Season with a pinch of salt and pepper, and cook for 4-5 minutes until lightly browned on all sides (they don’t need to be fully cooked yet).

Step 3: Build the Soup Base

Pour in the chicken broth, diced tomatoes with green chilies, black beans, corn, cumin, chili powder, smoked paprika, and oregano. Stir to combine, scraping any bits from the bottom of the pot for deep flavor.

Step 4: Simmer

Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 18-20 minutes, or until the chicken is cooked through and the veggies are tender.

Step 5: Finish and Serve

Stir in the lime juice. Taste and adjust with extra salt or seasonings if needed. Ladle into bowls and garnish with fresh cilantro, avocado slices, sour cream, and tortilla strips if desired.

Notes for the Best Mexican Chicken and Black Bean Soup

If you prefer shredded chicken, use cooked rotisserie chicken and add it during the last 5 minutes of simmering (how to shred chicken).
Adjust the spice level by keeping or removing jalapeño seeds, or add a pinch of cayenne pepper for extra heat.
For a heartier texture, mash some black beans before adding them to the pot (learn about cooking black beans).

Mexican Chicken and Black Bean Soup Variations

Vegetarian: Omit the chicken and add extra beans or diced zucchini.
Slow Cooker: Combine all ingredients except lime juice and cook on low for 6-7 hours; stir in lime at the end.
Creamy: Stir in 1/2 cup heavy cream or coconut milk at the end for a silky finish.

Required Equipment for Mexican Chicken and Black Bean Soup

Large Dutch oven or heavy-bottomed soup pot
Wooden spoon or spatula
Measuring cups and spoons
Sharp knife and cutting board

Storage Instructions for Mexican Chicken and Black Bean Soup

Let the soup cool completely, then transfer to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. To reheat, simply warm on the stovetop over medium-low heat or in the microwave until steaming hot. For more tips on soup storage, visit EatRight.org.

Pairings & Serving Recommendations for Mexican Chicken and Black Bean Soup

Serve with warm, crusty bread or classic cornbread for dipping.
Add a side salad with tangy lime dressing for freshness.
Top with extra avocado, sour cream, and crispy tortilla strips for extra flair.

Pro Tips for the Best Mexican Chicken and Black Bean Soup

Don’t skip the lime juice at the end—it brightens up all the flavors (why acid matters in cooking).
For extra richness, add a handful of shredded cheese just before serving.
Make it ahead! The flavors deepen and get even better after a day in the fridge.

FAQ: Mexican Chicken and Black Bean Soup

Can I use rotisserie chicken instead of raw chicken?: Yes, add shredded rotisserie chicken during the last 5 minutes of simmering to heat through.
How can I make this Mexican Chicken and Black Bean Soup spicier?: Keep the jalapeño seeds, add a diced chipotle pepper in adobo, or toss in cayenne pepper.
Is this soup gluten-free?: Yes, as long as all canned ingredients and toppings are gluten-free (always double-check labels).

Mexican Chicken and Black Bean Soup Quick Reference

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Mexican Chicken and Black Bean Soup

Why You’ll Love This Mexican Chicken and Black Bean Soup

Ingredients for Mexican Chicken and Black Bean Soup