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Zesty Black Bean & Chicken Soup (Vegan Option, too)

Print Recipe
Prep Time 30 minutes

Ingredients

  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes (skip for-vegetarian/vegan version)
  • 1 can black beans, rinsed and drained; If omitting the chicken, use 1-2 cans of black beans. You can also use kidney beans or white beans for variety.
  • 1 10 oz can diced tomatoes
  • 2 14.5-oz cans container reduced-sodium vegetable or chicken broth
  • 1 cup frozen or fresh organic corn
  • 1 red onion minced
  • 1 1 red pepper cut into small pieces
  • 1  jalapeño seeded and finely chopped
  • 1/2-1 tbsp adobo chili powder
  • 1/2 tsp ground cumin
  • 3 tbsp olive oil

Instructions

  • 1. Cook the Chicken (If Using):Add oil to a large ceramic, stainless steel, or or cast iron saucepan over medium heat and heat for 1 minute. Saute the onion and red pepper for 1-2 minutes.
  • 2. Add the chicken and cook for 3-5 minutes, stirring occasionally, until no longer pink.(For vegetarian or vegan versions, skip this step and move to Step 3.)
  • 3. Build the Soup Base:Add broth, corn, black beans, diced tomatoes with green chiles, jalapeño, cilantro, chili powder, and cumin to the saucepan. Stir to combine.
  • 4. Simmer for Flavor:Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer, uncovered, for 20 minutes to allow the flavors to meld together.
  • Serve and GarnishLadle the soup into bowls and top as desired with shredded toasted corn tortillas, plain yogurt or feta, avocado slices, and diced green onions. Finish with a squeeze of fresh lime and a sprinkle of chopped cilantro.

Notes

  • Recommended toppings:
    • 1-2 tablespoons fresh chopped cilantro per bowl
    • A squeeze of fresh lime
    • Avocado slices or diced green onions
  • Optional Toppings:
    • Shredded toasted corn tortillas or tortilla chips
    • Plain yogurt or crumbled feta cheese