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Black Bean & Chicken Soup
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Built by the community using black bean and chicken soup
A hearty, smoky soup with tender chicken, creamy black beans and a rich tomato base. Bold, warming and deeply satisfying — perfect for a weeknight dinner.
Cooking Ability Level
Prep
10 mins
Cook
45 mins
Serves
4
Difficulty
Easy
Budget
Cheap
Calories
370
Ingredients
- 2 chicken breasts (or 4 bone-in thighs)
- 2 x 400g tins black beans, drained and rinsed
- 1 x 400g tin chopped tomatoes
- 1 litre chicken stock
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1½ tsp smoked paprika
- 1½ tsp ground cumin
- 1 tsp dried mixed herbs
- Salt and black pepper
- 1 tbsp olive oil
- Squeeze of lemon juice, to finish
1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.
2. Add the minced garlic, smoked paprika, cumin and dried herbs. Stir and cook for 1–2 minutes until fragrant.
3. Stir in the tomato paste and cook for another minute, letting it caramelise slightly against the bottom of the pot.
4. Add the chopped tomatoes, chicken stock and a good pinch of salt and pepper. Stir to combine.
5. Add the chicken breasts whole. Bring to a gentle boil, then reduce the heat to a simmer. Cover and cook for 20–25 minutes until the chicken is cooked through.
6. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
7. Add the drained black beans and stir through. Simmer uncovered for a further 10 minutes to allow the soup to thicken and the flavours to meld.
8. Taste and adjust seasoning. Finish with a squeeze of lemon juice to brighten the flavours. Serve hot, with crusty bread or rice if you like.
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Nutrition per Serving
370
Calories
38g
Protein
32g
Carbs
8g
Fat