This easy black bean chicken soup is a one pot, high protein dinner that’s hearty, comforting, and perfect for busy weeknights with minimal cleanup.
For more easy chicken soups, check out our Mediterranean chicken chickpea soup, creamy chicken and white bean soup, Italian penicillin soup, and Mediterranean chicken lentil soup.
Why You'll Love This Black Bean and Chicken Soup
This easy black bean chicken soup is the kind of dinner that saves your weeknight. It’s a true one pot recipe, so you get big flavor with less mess and less stress. 🍲
Louise and I make this often here in Todi when we want something hearty but simple. It’s protein-rich, fiber-rich, and made with pantry staples you likely already have.
You get a cozy, satisfying meal that supports a balanced diet and fits beautifully into a Mediterranean-style eating pattern. Add a squeeze of lime, a handful of herbs, and dinner is done. 🌿✨
Ps. Love lean protein dinners? You might like our Mediterranean chicken kebab, three bean tuna salad, and easy chicken shawarma.
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Chicken: shredded cooked chicken makes this high protein soup extra easy. Use rotisserie, leftover grilled chicken, or raw boneless breasts or thighs simmered right in the pot.
- Extra virgin olive oil: adds richness and Mediterranean flavor. Substitute avocado oil, or a neutral vegetable oil.
- Onion: builds a sweet, savory base. Swap with shallots or even sliced leeks if that’s what you have.
- Carrots: add natural sweetness and color. Try diced red bell pepper for a Southwest-style twist.
- Celery: gives classic soup flavor. You can skip it or use fennel for a subtle change.
- Garlic: fresh grated garlic is best. In a pinch, use garlic powder.
- Cumin: warm and earthy. Curry powder works for a different spin.
- Smoked paprika: adds depth. Chipotle powder brings more heat and smokiness.
- Red pepper flakes: optional for gentle heat. Leave out for a milder soup.
- Broth: chicken or vegetable broth both work. Bone broth adds extra richness.
- Black beans: canned beans keep it simple. Cooked dried beans work beautifully too.
- Crushed tomatoes: create body and color. Fire-roasted tomatoes add extra flavor.
- Dried oregano: adds herbal warmth. Italian seasoning is an easy swap.
- Lime: brightens everything. Lemon works if needed.
How to Make Black Bean Chicken Soup
Sauté the veggies and spices
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 3–4 minutes, until they begin to soften.
Stir in the grated garlic, cumin (or curry powder), smoked paprika (or chipotle), and red pepper flakes. Cook for 1 minute, stirring often, until fragrant and toasty.
Simmer the soup
Add the broth, black beans, crushed tomatoes, oregano, salt, and black pepper. Stir well.
Bring to a gentle boil, then lower the heat and simmer partially covered for about 20 minutes. The vegetables should be tender and the broth rich and flavorful. This is where your easy black bean chicken soup really starts to come together.
Blend and adjust
Scoop out about 2 cups of soup and blend until smooth. Stir it back into the pot to create a thicker, creamier texture without adding cream.
If you prefer a thinner soup, add a splash more broth and stir.
Add chicken and serve
Stir in the shredded cooked chicken and simmer for 2–3 minutes, just until warmed through.
Turn off the heat and add fresh lime juice. Taste and adjust salt and pepper if needed. Serve hot with crusty bread or cornbread and a sprinkle of fresh cilantro.
Variation with Raw Chicken
If you don’t have cooked chicken, you can easily make this black bean chicken soup with raw chicken breasts or thighs.
Add the raw, skinless, boneless chicken pieces to the pot when you pour in the broth. Make sure they’re mostly submerged in the liquid.
Bring the soup to a gentle boil, then reduce to a steady simmer. Cover and cook for 20–30 minutes, until the chicken is fully cooked and easy to shred.
Transfer the chicken to a bowl and shred it with two forks. Return it to the pot, stir well, and finish with lime juice before serving.
Tips
- Don’t rush the sauté: Let the onion, carrots, and celery soften fully. This builds deeper flavor from the start.
- Toast the spices: Cook them for a full minute after adding. It makes the soup warmer and more aromatic.
- Blend a portion, not all: Blending just a couple cups makes it creamy while keeping texture.
- Adjust the thickness: Add extra broth for a lighter soup, or simmer uncovered a few extra minutes to thicken.
- Finish with fresh lime: Don’t skip it. The brightness wakes everything up.
- Taste before serving: Beans and broth vary in saltiness, so adjust at the end.
- If you are cooking for mixed diets: Serve toppings on the side. Add shredded chicken to some bowls and keep others bean-based for an easy vegetarian option.
- Using raw chicken: The chicken is fully cooked when it’s opaque all the way through and easy to pull apart with two forks. If using a thermometer, aim for 165°F in the thickest part before shredding and adding it back to the soup.
- Make it ahead: The flavor gets even better the next day, making it great for meal prep.
Frequently Asked Questions
Absolutely. Let the soup cool completely, then store it in freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Add more red pepper flakes, use chipotle powder instead of smoked paprika, or stir in a spoonful of diced jalapeños.
Yes. This meal prep black bean chicken soup tastes even better the next day. The flavors deepen as it sits, making it perfect for lunches or quick dinners.
Let it cool, then store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth if needed to loosen it up.
More Easy Chicken Dinners to Try
- Mediterranean chicken
- Easy chicken caprese
- Chicken alla Norma
- Chicken pizzaiola
- Chicken souvlaki
- Chicken scarpariello
- Chicken piccata
- Chicken Marsala
Tried this recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Easy Black Bean Chicken Soup (One Pot, High Protein)
Ingredients
- 2 heaping cups cooked shredded chicken or about 1 pound / 450 g raw skinless boneless chicken breasts or thighs
- 2 tablespoons olive oil extra virgin
- 1 onion chopped
- 2 carrots chopped
- 1 rib celery chopped
- 2 cloves garlic grated
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes optional
- 3 cups chicken broth low-sodium
- 2 cans black beans 15 oz / 400 g each can - drained and rinsed - or 1½ cups 460 g cooked beans
- 1 can crushed tomatoes 15 oz / 400 g can
- 1 teaspoon dried oregano
- ½ teaspoon salt or more to taste plus some black pepper
- 1 lime juice - or lemon plus optional cilantro
Instructions
- Cook the vegetables: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 onion, 2 carrots, and 1 rib celery (all chopped). Cook for 3 to 4 minutes, stirring, until slightly soft.Add 2 cloves garlic (grated), 2 teaspoons smoked paprika, 1 teaspoon ground cumin, and ¼ teaspoon red pepper flakes. Cook for 1 minute, stirring often, until fragrant.
- Simmer the soup: Pour in 3 cups chicken broth. Add 2 cans black beans (rinsed), 1 can crushed tomatoes, 1 teaspoon dried oregano, ½ teaspoon salt, and pepper. Stir well.Bring to a gentle boil, then lower the heat. Let it simmer partially covered for about 20 minutes, until the vegetables are tender.
- Make it creamy: Use an immersion blender to blend part of the soup right in the pot, leaving some texture.No immersion blender? Blend about 2 cups until smooth, then stir it back in to thicken.Add a little more broth if you want a thinner soup.
- Add chicken and finish: Stir in 2 heaping cups cooked shredded chicken. Simmer for 2 to 3 minutes, until warmed through.Turn off the heat. Stir in the juice of 1 lime. Taste and add more salt or pepper if needed. Serve warm.
Notes
- Chicken → Rotisserie chicken, leftover grilled chicken, or raw boneless breasts or thighs
- Extra virgin olive oil → Avocado oil or a neutral vegetable oil
- Onion → Shallots or sliced leeks
- Carrots → Diced red bell pepper
- Celery → Fennel or omit
- Garlic → Garlic powder
- Cumin → Curry powder
- Smoked paprika → Chipotle powder
- Red pepper flakes → Omit for mild or use a pinch of cayenne
- Broth → Vegetable broth, chicken broth, or bone broth
- Black beans → Cooked dried black beans
- Crushed tomatoes → Fire-roasted tomatoes
- Dried oregano → Italian seasoning
- Lime → Lemon
Eric G Stump says
can I use canned chicken breast ?
Louise Vestergaard says
Hi Eric,
Yes you can, no problem 🙂
Joice says
Great soup 5 stars 🌟 🤩 ✨️
Louise Vestergaard says
Fantastic, Joyce, thank you for giving it a try!!