Smoky black bean soup with shredded chicken, chipotle, and lime in a bowl

Smoky Black Bean & Shredded Chicken Soup with Chipotle and Lime

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Smoky Black Bean & Shredded Chicken Soup with Chipotle and Lime

A rich and flavorful soup combining black beans, shredded chicken, and a hint of chipotle and lime for a smoky finish. Perfect for a comforting weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion, chopped adds sweetness and depth
  • 2 cloves garlic, minced for flavor
  • 1 teaspoon ground cumin for warmth
  • 1 teaspoon smoked paprika for smokiness
  • 1 can black beans, drained and rinsed (15 oz) the main ingredient
  • 4 cups chicken broth for the soup base
  • 2 cups shredded cooked chicken use rotisserie for convenience
  • 1 can diced tomatoes (15 oz) adds acidity
  • 1 chipotle pepper in adobo sauce, minced adjust for spice preference
  • 2 tablespoons fresh lime juice for brightness
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
For Toppings
  • 1/4 cup fresh cilantro, chopped optional for garnish
  • 1/2 cup sour cream or Greek yogurt optional for creaminess
  • 1 lime cut into wedges for serving

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent, around 5 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
Cooking
  1. Add the cumin and smoked paprika, cooking for an additional minute.
  2. Mix in the black beans, chicken broth, shredded chicken, diced tomatoes, and minced chipotle pepper.
  3. Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes.
  4. Add lime juice, salt, and black pepper to the soup, stirring to combine.
Serving
  1. Ladle the soup into bowls and top with cilantro, a dollop of sour cream, and lime wedges.

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It freezes well for up to 2 months. For a spicy version, use more chipotle peppers or a hotter variety.

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