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Satisfying, surprisingly quick, and perfectly cozy— this chicken black bean soup features tender chunks of chicken breast and rich beans swimming in a smoky salsa-kissed broth brimming with flavorful southwestern spices. Finished with squeeze of bright lime and flurry of fresh herbs, it’s the kind of soup that hugs you from the inside out—and makes you forget it came together in under 30 minutes with 9 ingredients. One spoonful and you’ll declare it your new favorite weeknight soup recipe!

“Our family loves your soup recipe!”

– MELISSA
Action photo of spoon scooping black bean and chicken soup from a white bowl.

Update: This recipe was originally published in January 2017. I made edits to the article below to include more information about making this black bean soup with chicken recipe.

Hi, friends! Equal parts cozy, comforting, and a cinch to prepare, get ready to fall in love with this black bean and chicken soup recipe! It’s a bold marvel that transforms pantry staples into a restaurant-worthy soup that bursts with flavor:

Table of Contents

About this soup with chicken and beans

Imagine: dipping your spoon into a steaming bowl filled with juicy chicken, creamy black beans, and a swirl of fresh cilantro and a zesty salsa-infused broth that warms you right down to your toes.

Top it all off with a hearty dose of crunchy tortilla chips or strips, a few creamy avocado slices, and a dollop of pico de gallo for a black bean and chicken soup that’s indulgent, wholesome, and guaranteed to please.

Ready in less than 30 minutes with nine simple ingredients and just one pot, this soup recipe is proof that comfort food doesn’t need to be complicated—just chef developed and deeply delicious. Just get ready for your kitchen to smell unbelievably scrumptious.

Why you’ll love this soup recipe!

TL;DR? Get the details below:

  • Ridiculously Delicious. Hearty, creamy black beans meet tender, juicy chicken in a silky salsa-infused broth kissed with smoky spices, bright lime juice, and fresh cilantro.
  • Lightning Fast and Easy. You can get this soup on the dinner table in about 25 minutes from start to finish—in one pot.
  • Customizable & Crowd-Pleasing. Adjust the spices to make it mild or spicy, add extra veggies, keep your bowl simple or load it up with toppings— this soup bends to compliment your tastebuds. It’s family-friendly, great for guests, cozy enough for a solo dinner, and perfect for all seasons.
  • Pantry-Friendly and Budget-Smart. You just need affordable pantry staples like canned black beans, stock, and salsa. It’s the ideal soup recipe when you’re craving comfort, but not an extra grocery run.

If you’re looking for more simple and deliciously easy chicken soup recipes to keep you warm this winter, try these fan-favorites next: Chicken Noodle Soup from Rotisserie Chicken, Chicken Soup with Wild Rice, Crock Pot Chicken Gnocchi Soup, Chicken Noodle Soup Thai, and Chicken Soup with Tortellini.

Overhead photo of canned black beans, cooked, cubed chicken, broth, salsa, cilantro, a yellow onion, and garlic neatly arranged on a kitchen counter.

Ingredients for black bean and chicken soup

The ingredients for this black beans chicken soup are super simple to find. In fact, you may already have most of these ingredients in your pantry. If not, don’t worry. You can locate all these ingredients in any well-stocked grocery store. Here’s what you’ll need:

  • Oil. You’ll need regular olive oil for sautéing the aromatics.
  • Aromatics. A medium yellow onion and fresh garlic cloves lend a depth of flavor.
  • Spices. A combination of ground cumin, chili powder, kosher salt and ground black pepper all provide a base of flavor.
  • Black Beans. Black beans are the start of this soup recipe. You can a can of black beans for ease and convenience, or use dry black beans and cook them yourself for the richest flavor.
  • Chicken. You can use whatever cooked chicken you love here—rotisserie, poached chicken breasts, or even leftover dark meat. Just make sure to remove and discard the skin if applicable (like on whole rotisserie chickens), you just want the meat.
  • Salsa. To keep this soup recipe as simple as possible, we’ll skip the prep work of de-seeding and dicing fresh tomatoes. Instead, you’ll just need to pop open a can of tomato salsa. I recommend using a chunky salsa for the best results. Substitution: Feel free to seed and dice fresh Roma or plum tomatoes instead.
  • Stock. Low-sodium stock lends a richer mouthfeel than broth, which is why this recipe calls for vegetable or chicken stock. Substitution: A bouillon cube is the best substitution here; however, chicken broth and veggie broth work too.
  • Herbs. Fresh cilantro adds a touch of vibrant freshness. Substitution: If you’re averse to cilantro, swap in fresh parsley.

Recipe variations

  • Spicy Twist. If you like your soup with a little heat, a hot or medium salsa instead of mild and toss in a can of diced green chile peppers. And if you want even more heat, dice a jalapeño, poblano, or even a Serrano pepper and sauté them with the onions.
  • Bold Seasonings. This is the perfect soup recipe to make your own. Earthy spices and seasonings such as ground coriander, Mexican oregano, smoked paprika, chipotle chili powder, cayenne pepper, garlic powder, onion powder, and more work great in this chicken bean soup recipe.
  • Veggie Loaded. Fresh or frozen sweet corn kernels and a red bell pepper my favorite additions to this soup. Just add the bell peppers along with the onions and the corn with the beans.
  • Creamy-Twist. If you prefer a creamier soup (versus broth-y), use an immersion blender to puree some of the beans right in the pot. Alternatively, remove about a cup of beans from the soup, puree in a stand blender, and stir back into the soup.

If black beans are on sale at the store, pick up an extra can or bag and put them to good use in these delicious recipes next: Veggie Burger Black Bean, Cuban Style Beans, and the Best Black Beans for Tacos.

Overhead photo of a bowl of black bean and chicken soup made with salsa, garlic, and cilantro.

Chef eXpert Tips for perfect results every time

  • Use Quality Salsa. Be sure to use a quality chunky salsa you love. The salsa is a large part of this soup recipe, so make sure you use one with good flavor, smoky depth, and a chunky, rustic texture. I personally like Tostitos Cantina Roasted Garlic here, but use what you love.
  • Use Pre-Cooked Chicken for Convenience. To make this southwest chicken and black bean soup recipe as effortless as possible, use rotisserie chicken or leftover cooked chicken breast / thighs. Or, you can do I what I do for meal prepping and slow cook or poach chicken breasts to have on hand for easy meals like this soup. Just make sure you remove and discard any skin before making this recipe (if applicable).
  • Use Dry Beans for Homemade Flavor. You can swap out the can of beans for dried black beans instead if you’re truly looking for the best bean taste and texture. However, you’ll need to soak and cook them in advance.
  • Drain and Rinse Canned Black Beans. In some of my soup recipes you’ll notice I instruct you to keep the liquid; however, this isn’t one of them. Be sure to thoroughly drain and rinse the canned beans before using.
  • Adjust to Taste. Before serving, be sure to taste the soup and adjust it to suit your personal tastebuds. And don’t forget the fresh lime juice and fresh cilantro—they brighten up the flavors and make the soup come alive.
  • Garnish Generously. Toppings take this black bean chicken soup from good to great. Plus, they’re a great way to let everyone customize their bowls to specific tastes. Tortilla chips, avocado slices, shredded cheese, fresh herbs, sour cream, and fresh tomato salsa all play nicely here.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I use dried black beans instead of canned?

Absolutely. If you’re looking for beans with the best texture and taste, you’ll want use dry black beans. Just be sure to soak and cook them prior to making this soup recipe. And please note, about 1 cup of dry black beans yields roughly 2 1/2 to 3 cups of cooked beans. So, this black bean chicken soup a recipe calls for two 15-ounce cans of beans, you’ll want to cook about 1 1/2 cups of dried black beans.

What cut of chicken works best?

Both cooked chicken breast and cooked chicken thighs work great in this soup recipe. Chicken breast will give you a lighter, leaner soup, while thighs add a richer flavor and more juiciness. I like to use leftover whole oven roasted chicken or leftover rotisserie chicken and use both white and dark meat for the most flavor here. But, please use what you love.

How spicy is this soup?

The heat level will depend upon the type of salsa you use to make this chicken and black bean soup. I recommend adjusting the salsa (mild, medium, spicy, extra hot) to suit your tastes and preferences.

Is this bean soup with chicken gluten-free?

It sure is—as long as your salsa and stock are gluten-free, this recipe fits perfectly into a gluten-free diet.

Overhead photo of chicken and black bean soup garnished with crispy tortilla strips, cilantro, slices of avocado, and a dollop of sour cream.

Serving chicken soup with black beans

This chicken and black bean soup is hearty enough to serve as a stand-alone meal, especially if you load it up with toppings. However, it pairs great with a wide variety of sides. Below are a few ideas to inspire.

  • Garnishes Galore. Add a pop of color, texture, and delicious flavor to your bowl by topping it with diced avocado, rushed tortilla chips, chopped cilantro, sliced scallions, grated Mexican cheese, jalapeño coins, and a dollop of sour cream or Greek whipped yogurt
  • With Chips, Dip and Guacamole. Lean into the Mexican flare and serve alongside salty tortilla chips, with bowls of Pico de Gallo and guacamole.
  • Pair with Bread: I’m partial to cheesy jalapeño cornbread here; however, any crusty bread, like this roasted garlic baguette, or flavorful bread, like cheesy beer bread, works well with soup.

Unique serving ideas

Close-up photo of the fresh garnishes on a bowl of chicken black bean soup.

Storing leftover chicken and black bean soup

  • Refrigerator Storage. Let leftover bean chicken soup cool completely, then transfer to an airtight container and store in the fridge for 4 to 5 days.
  • Freezing Instructions. One the bean soup with chicken is cool to room temperature, portion into freezer-safe containers or heavy-duty zip-top bags. Then store in the freezer for up 3 months.
  • Reheating Instructions. Thaw overnight in the fridge. Then gently reheat on the stove over medium heat or in the microwave vented, stirring occasionally, until warm throughout.
Close-up action photo of a soup spoon lifting bean soup with chicken from a white bowl.

With its quick cook time, unbeatable one-pot ease, and soul-warming flavor, this black bean chicken soup recipe is destined for repeat appearances in your kitchen. Endlessly flexible and perfectly forgiving, this soup showcases *just* how delicious a simple, pantry-friendly recipe can be.

I hope you whip up a batch and play around with the toppings—just don’t forget to share your mouthwatering bowls on social or leave a comment below. I truly love cheering you on in the kitchen.

Until next week friends, cheers!

Cheyanne

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More soup recipes with beans!

Overhead photo of black bean chicken soup garnished with chips and sour cream.

Chicken Black Bean Soup

5 from 10 votes
Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Satisfying, surprisingly quick, and perfectly cozy— this chicken black bean soup features tender chunks of chicken breast and rich beans swimming in a smoky salsa-kissed broth brimming with flavorful southwestern spices. Finished with squeeze of bright lime and flurry of fresh herbs, it's the kind of soup that hugs you from the inside out—and makes you forget it came together in under 30 minutes with 9 ingredients. One spoonful and you’ll declare it your new favorite weeknight soup recipe!

Equipment

  • 1 Dutch Oven or Large Soup Pot

Ingredients 

Instructions

  • Sauté Onions and Aromatics: Heat olive oil in a large saucepan over medium to medium-high heat.
    Once the oil is shimmering, add the onions to the pot and season generously with salt and pepper. Sauté, stirring often, until softened, about 3-5 minutes.
    Add in garlic, ground cumin and chili powder. Sauté, stirring constantly, until fragrant, about 30 seconds to 1 minute.
  • Add Black Beans, Chicken, Salsa, and Stock: Add the black beans, salsa, stock and cooked chicken to the pot.
    Stir to combine and then increase heat to high to bring the soup to a boil.
  • Simmer Soup Uncovered: Once boiling, immediately reduce the heat to medium-low and let the soup simmer for 15 minutes, stirring occasionally.
  • Add Herbs, Adjust to Taste: Add in the fresh cilantro and stir to combine.
    Grab a spoon and give the black bean chicken soup a taste and then adjust for seasoning.
  • Serve Black Bean and Chicken Soup: Ladle the warm soup into serving bowls and top with optional garnishes. Serve immediately and enjoy.

Video

Notes

  • Salsa: I highly recommend you use a salsa on the chunky side and if you are purchasing it, versus making it, buy one you love.  The salsa is a large part of this recipe, so just make sure you are using one you adore.  If I’m buying my salsa for this soup I like this brand and flavor – Tostitos Cantina Roasted Garlic.  I’m not getting paid to say that, I’m just being honest.  😉
  • Chicken: For the chicken, you can make your own or purchase cooked chicken.  And, you can either use chicken breast or dark meat in this recipe.  Rotisserie chicken comes in handy here.  Or, you can do what I do and slow cook, or sous vide, a bunch of chicken breasts to have on hand for easy meals like these.
  • Spicy soup: If you like your soup with a little heat, you can either use a spicy salsa, or you can add a diced jalapeno to the soup at the same time you add the onion.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 268kcal    Carbohydrates: 15g    Protein: 35g    Fat: 8g    Saturated Fat: 2g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 4g    Cholesterol: 89mg    Sodium: 1873mg    Potassium: 659mg    Fiber: 3g    Sugar: 8g    Vitamin A: 1237IU    Vitamin C: 5mg    Calcium: 62mg    Iron: 2mg
Course: Soup
Cuisine: American, Mexican

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Overhead photo of chicken soup with black beans, cilantro, jalapeños and avocado.