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Black Bean Soup Recipe

Black Bean Soup Recipe
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★★★★★

4.7 from 9 reviews

This hearty and flavorful Black Bean Soup is a comforting dish perfect for any meal. Combining tender black beans, shredded chicken, and a blend of spices, this soup offers a rich taste enhanced with creamy cheese and a touch of lime. It’s easy to prepare, making it an ideal meal for busy weeknights or casual gatherings.

Ingredients

Scale

Sauté Base

  • 1 tbsp. Unsalted Butter (or Olive Oil)
  • 1/2 cup chopped Yellow Onion
  • 1 Poblano Pepper (chopped, stems and seeds removed)

Seasoning Blend

  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Chili Powder
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. Kosher Salt
  • 1/2 tsp. freshly cracked Black Pepper
  • 1/4 tsp. Cumin

Main Ingredients

  • 2 cups Shredded Chicken
  • 1 can Black Beans (15 oz., drained – not rinsed)
  • 1/2 cup frozen Corn
  • 3 cups Chicken Broth

Finishing Touches

  • 1/2 cup Heavy Cream
  • 1/2 cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend)
  • 2 tsp. fresh Lime Juice
  • Finely chopped Cilantro (for garnish)

Instructions

  1. Prepare the Vegetables: Heat the unsalted butter or olive oil in a large pot over medium heat. Add the chopped yellow onion and poblano pepper and sauté until softened, about 5-7 minutes.
  2. Add Seasonings: Stir in the garlic powder, onion powder, chili powder, dried oregano, kosher salt, black pepper, and cumin. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
  3. Incorporate Main Ingredients: Add the shredded chicken, black beans (with their liquid), frozen corn, and chicken broth to the pot. Stir well to combine all ingredients.
  4. Simmer the Soup: Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for about 20 minutes, allowing flavors to meld and the soup to thicken slightly.
  5. Add Cream and Cheese: Stir in the heavy cream and shredded cheese until the cheese is melted and the soup is creamy.
  6. Finish with Lime and Garnish: Remove from heat and add the fresh lime juice. Ladle the soup into bowls and garnish with finely chopped cilantro before serving.

Notes

  • Removing seeds from the poblano pepper reduces the heat for a milder flavor. Keep seeds for spicier soup.
  • You can substitute chicken with turkey or make it vegetarian by omitting chicken and using vegetable broth.
  • For a thicker soup, mash some of the black beans before adding to the pot.
  • This soup stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: black bean soup, chicken black bean soup, easy soup recipe, Mexican soup, comfort food, creamy black bean soup

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