Easy Black Bean Chicken Soup (One Pot, High Protein)
Servings: people
This easy black bean chicken soup is a one pot, high protein dinner made with simple pantry ingredients. It’s hearty, flavorful, and perfect for busy weeknights, meal prep, or cozy family dinners with minimal cleanup.
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
Note if using raw chicken:
Add raw, skinless, boneless chicken breasts or thighs to the pot when you add the broth. Make sure they are mostly covered with liquid.
Bring to a gentle boil, then lower to a simmer. Cover and cook for 20 to 30 minutes, until the chicken is fully cooked and easy to shred.
Remove, shred with two forks, then return to the soup. Finish with lime juice and serve.
Substitutions
- 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
