Chicken Black Bean Soup

Ingredients

• 15 ml (1 tbsp)olive oil
• 1 mediumyellow onion, diced
• 2 clovesgarlic, minced
• 10 ml (2 tsp) eachground cumin and chilli powder
• 2 cans (425 g each; 15 oz each)black beans, rinsed and drained
• 480 ml (2 cups)chunky salsa, homemade or shop-bought
• 960 ml (4 cups)low-sodium vegetable stock
• About 420 g (3 cups)cooked chicken, shredded or chopped
• About 15 g (⅓ cup), plus more for garnishfresh coriander, chopped
• To tastekosher salt and freshly ground black pepper
• Optional, to tastediced avocado, sliced spring onions, sour cream, sliced jalapeños, grated cheese or tortilla strips

Instructions

1. 1

   Sauté the aromatics

   Heat the olive oil in a large saucepan over medium to medium-high heat. When it shimmers, add the onion and season generously with salt and pepper. Cook, stirring often, for 3–5 minutes until softened. Add the garlic, cumin and chilli powder, then stir constantly for 30 seconds to 1 minute, until fragrant.

2. 2

   Add soup ingredients

   Stir in the black beans, salsa, stock and cooked chicken. Turn the heat to high and bring the soup to a boil.

3. 3

   Simmer the soup

   As soon as it boils, reduce the heat to medium-low. Simmer uncovered for 15 minutes, stirring occasionally.

4. 4

   Season with coriander

   Stir in the chopped coriander. Taste the soup and adjust the salt and pepper as needed.

5. 5

   Serve the soup

   Ladle the hot soup into bowls and add any optional garnishes. Serve straight away.

What is chicken black bean soup?

This American-style soup brings together chicken, black beans and a spiced tomato-and-chilli broth. Its Southwestern-inspired flavours come from cumin, chilli powder and salsa rather than a long list of separate ingredients.

This version works well for a quick meal because the chicken is already cooked and the beans are canned. A short simmer lets the ingredients mingle without making the chicken tough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 268 calories, 35g protein, 15g carbs, 8g fat.

The beans and salsa provide most of the carbohydrates, while the chicken is the main source of protein. Olive oil and optional toppings such as avocado, sour cream and cheese contribute fat; serve with a fresh vegetable side and choose toppings to suit your meal.

Build the flavour in the pan

Onion first: give it 3–5 minutes to soften in the oil, stirring often so it cooks evenly. Add the garlic and spices only once the onion is tender; their brief cooking time helps release their aroma without letting them burn.

Salsa choice: chunky salsa brings tomato, chilli and seasoning together in one ingredient. Its heat and saltiness vary, so taste the finished soup before adding more seasoning.

Keep the chicken tender

Cooked chicken: shredded or chopped chicken can go straight into the pot with the beans, salsa and stock. Since it is already cooked, the simmer is for warming it through and flavouring the broth, not for cooking it from raw.

Gentle simmer: once the soup boils, lower the heat promptly to medium-low. Stir now and then to keep ingredients from settling, while avoiding a prolonged hard boil.

Check the broth and beans

Broth: after 15 minutes, the soup should be steaming hot and the flavours should taste well combined. If it seems too thick, loosen it with a little extra stock; if it tastes mild, adjust the seasoning after simmering.

Beans: rinsing and draining them before adding removes the canning liquid. Stir gently so they stay whole, or press a few against the side of the pan if you prefer a thicker texture.

Finish with fresh toppings

Coriander: stir it in at the end so its fresh flavour remains noticeable. Keep extra leaves for scattering over the bowls.

Garnishes: avocado, spring onions, sour cream, jalapeños, grated cheese and tortilla strips let everyone customise a bowl. Add crunchy toppings just before serving so they do not soften in the broth.

Make it a complete meal

The beans and chicken make the soup filling on its own, while the salsa-spiced broth keeps the meal straightforward. Serve it with lime wedges for a bright finish, or add warm tortillas or bread alongside if you want something extra for dipping.

For a balanced plate, pair a bowl with a simple green salad or another fresh vegetable side. Keep richer toppings such as cheese and sour cream optional at the table.

Recipe notes & tips

• Dice the onion evenly so it softens at a similar rate throughout.
• Rinse and drain the beans before adding them to the saucepan.
• Use cooked chicken that is already tender, and avoid boiling the soup hard once it is added.
• Taste before adding extra salt because both the stock and salsa may be seasoned.
• Add tortilla strips and other crunchy garnishes just before eating.
• Keep extra coriander and lime at the table for a fresh finish.

Variations

• Add lime: squeeze fresh lime over each bowl just before serving for a sharper finish.
• Make it spicier: stir in sliced jalapeños or choose a hotter salsa.
• Thicken the broth: mash a few beans against the side of the pan and stir them back in.
• Add sweetcorn: stir drained sweetcorn into the pot with the beans and chicken.
• Make it creamy: finish each serving with a spoonful of sour cream or grated cheese.

Common mistakes to avoid

• Burning the garlic: add it with the spices only after the onion has softened, and stir for no more than 1 minute.
• Boiling for too long: lower the heat as soon as the soup boils so the cooked chicken stays tender.
• Adding salt too early: taste after the salsa and stock have simmered, then season to finish.
• Skipping the bean rinse: rinse and drain the beans so their canning liquid does not cloud the broth.
• Adding crunchy toppings too soon: scatter tortilla strips over each bowl at serving time to keep them crisp.

How to store

Cool leftovers and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot, stirring occasionally; add a splash of stock or water if the soup has thickened.

Frequently asked questions