Mexican Chicken and Black Bean Soup
I make this Mexican chicken and black bean soup when I want something warm and simple that still tastes like it’s been simmering all day. It starts with onions cooked slowly until they soften, then tomato sauce and diced tomatoes go in, followed by black beans, chicken broth, and a few spoonfuls of spices. The cumin, garlic, and onion powder give the broth a deep, earthy flavor, and the shredded chicken turns it into a full meal.
It’s one of those soups that doesn’t need much. A squeeze of lime and a sprinkle of cilantro at the end wake everything up, and it’s even better the next day after the beans and tomatoes settle into the broth.
Why I Love This
- It’s made with simple pantry ingredients but tastes like you spent hours on it.
- The cumin and garlic give it that familiar warmth you get from slow-cooked soups.
- It’s hearty enough to be dinner but light enough to eat any time of year.
- It freezes and reheats beautifully, which makes it great for meal prep.
Ingredients (with substitutions)
Base
- Sweet onion, finely diced
- Olive oil or avocado oil for cooking
Tomatoes and Broth
- Tomato sauce, or crushed tomatoes if you want more texture
- Diced tomatoes, canned; fire-roasted adds a smoky flavor
- Chicken broth, low-sodium if your tomato sauce already has salt
Chicken and Beans
- Chicken breasts; boneless, skinless thighs also work. If you prefer precooked chicken swap with shredded rotisserie chicken.
- Canned black beans, rinsed and drained; pinto beans can be used instead
Spices and Seasoning
- Onion powder
- Garlic powder
- Smoked paprika
- Cumin powder
- Salt and black pepper
Topping
- Chopped parsley and cilantro
Step-by-Step Instructions
Warm a little oil in a large stock pot or Dutch oven over medium heat. Add the diced onions and cook until soft and light golden. Add a pinch of black pepper here to bring out their sweetness.
Once the onions are soft, add the spices: onion powder, garlic powder, smoked paprika, cumin, salt, and pepper. Let them cook for 2 to 4 minutes to open up their flavor.
Stir in the tomato sauce and diced tomatoes. Let that cook together for about 4 to 5 minutes so the tomatoes break down and the flavors blend.
Add the chicken breasts and coat them in the tomato mixture. Pour in the chicken broth, stir, and bring everything to a simmer. Cook for 10 minutes to let the chicken start absorbing the flavor.
Add the black beans and continue simmering for another 10 minutes until the soup thickens slightly.
Remove the chicken from the stock pot, shred it with two forks, then return it to the soup. Stir everything together and taste for seasoning. Adjust with salt or pepper if needed.
Serve hot with a sprinkle of parsley and cilantro on top.
Tips
Add a squeeze of lime before serving for a little brightness
Fire-roasted tomatoes deepen the flavor
Use low-sodium broth if your tomato sauce already has salt
Leftovers taste even better the next day
Mash a few beans before adding them for a thicker texture
Make Ahead And Storage
You can make the full soup a day or two in advance and store it in the fridge. It only gets better as it sits. For longer storage, let it cool and freeze in portions for quick lunches or easy weeknight dinners.
What To Serve This With
I like to serve this soup with roasted sweet plantains or a bowl of cilantro lime white rice on the side. It’s also great with crispy chicken tacos or these homemade baked tostadas.
If you try this recipe, I’d love to hear how it turns out for you. Leave a comment below, I try and read them all.
Mexican Chicken and Black Bean Soup
Ingredients
Equipment
Method
- Dice the onion and rinse the black beans. Measure out all spices and seasonings before starting.
- Warm oil in a large pot over medium heat. Add diced onion and cook until soft and slightly caramelized. Add a pinch of black pepper while they cook.
- Add onion powder, garlic powder, smoked paprika, cumin, salt, and pepper. Stir and cook for 2 to 4 minutes to bring out their flavor.
- Stir in the tomato sauce and diced tomatoes. Let them cook together for about 4 to 5 minutes.
- Add the chicken breasts and coat them in the tomato mixture. Pour in the chicken broth and stir well. Simmer for 10 minutes.
- Add the black beans and simmer for another 10 minutes.
- Remove the chicken from the pot, shred with two forks, and return it to the soup. Stir everything together and taste for seasoning.
- Serve warm topped with chopped parsley and cilantro.
This soup is so tasty and easy to make. I keep a stock of individual servings in my freezer for quickly yummy lunches ❤️