This is the soup I make when I want something warming and filling without spending much time or money at the grocery store. Chicken thighs, canned black beans, canned tomatoes with green chiles, and a few pantry spices. That is the entire shopping list. It takes roughly forty minutes, and a night in the fridge does the rest. No shortcuts. Searing the chicken thighs before simmering them is worth the extra step. It builds a fond on the bottom of the pot that flavors the entire broth.
The pairing of chili powder, cumin, and smoked paprika gives the soup a deep, smoky warmth without being spicy. A keeper. One trick worth borrowing: mash a cup of the black beans against the side of the pot while the soup simmers. It thickens the broth on its own, with no cream or flour. Finish each bowl with a bit of lime, a spoonful of sour cream, shredded cheese, cilantro, and crushed tortilla chips. Skip them and you have made a decent soup. Add them and you have made dinner. It freezes well for up to three months, but leave the toppings off until serving.
Searing the Chicken and Building the Base
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Season the chicken thighs generously with salt and pepper, then sear them for three minutes per side until they develop a golden-brown crust. This browning is not just for show. It creates fond on the bottom of the pot, which will dissolve into the broth and add deep, savory flavor. Remove the chicken and set it aside. Add the diced onion to the pot and cook for four minutes, scraping up any browned bits stuck to the bottom. Add the minced garlic and cook for thirty seconds until fragrant. This is your flavor base.
Simmering the Soup
Stir in the chili powder, cumin, and smoked paprika. Let the spices cook for thirty seconds to bloom their flavor in the oil. Add the chicken broth, diced tomatoes with green chiles, and drained black beans. Return the seared chicken thighs to the pot, nestling them into the liquid. Bring everything to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for twenty-five minutes until the chicken is fully cooked and tender enough to shred easily. The broth will reduce slightly and the beans will soften and start to break down, which thickens the soup naturally.
Finishing and Serving
Remove the chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the soup and squeeze in the juice of one lime. Stir everything together and taste the soup. Adjust the salt and pepper if needed. The lime juice brightens the entire pot and balances the richness of the chicken and the earthiness of the beans. Ladle the soup into bowls and top each serving with a dollop of sour cream, shredded cheese, fresh cilantro, and a handful of crushed tortilla chips for crunch.
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Seared Chicken and Black Bean Soup
- Total Time: 45 minutes
- Yield: 6 servings
Description
Chicken and black bean soup is one of those meals that costs almost nothing, feeds a crowd, and tastes like it simmered all day even though it takes forty minutes. Chicken thighs, canned black beans, canned tomatoes, and a handful of spices — that is the whole grocery list. It is hearty, warming, and the kind of soup that gets better every time you reheat it.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes with green chiles
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Juice of 1 lime
- Sour cream, shredded cheese, cilantro, and tortilla chips for serving
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Season the chicken thighs with salt and pepper and sear 3 minutes per side until browned. Remove and set aside.
- Add the onion to the pot and cook 4 minutes until softened. Add garlic and cook 30 seconds.
- Stir in the chili powder, cumin, and paprika. Cook 30 seconds until fragrant.
- Add the broth, diced tomatoes, and black beans. Return the chicken thighs to the pot. Bring to a boil, then reduce to a simmer.
- Cook 25 minutes until the chicken is cooked through and tender. Remove the chicken and shred with two forks.
- Return the shredded chicken to the soup. Squeeze in the lime juice and stir. Taste and adjust seasoning.
- Serve topped with sour cream, shredded cheese, cilantro, and crushed tortilla chips.
Notes
- Searing the chicken before simmering adds a layer of flavor to the broth that you cannot get by just poaching.
- Mashing a cup of the beans against the side of the pot thickens the soup naturally without adding cream or flour.
- This freezes beautifully for up to 3 months. Leave the toppings off until serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4
- Sodium: 780
- Fat: 8
- Carbohydrates: 38
- Fiber: 10
- Protein: 34
- Cholesterol: 85
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
You can, but thighs stay juicier and have more flavor. Chicken breasts can dry out during the long simmer, especially if you let the soup cook a little longer than planned. If you only have breasts, reduce the simmering time to fifteen minutes and check for doneness.
How do I thicken the soup?
Mash about a cup of the black beans against the side of the pot with the back of a spoon. The mashed beans will dissolve into the broth and thicken it naturally without adding flour or cornstarch. This is the traditional way to thicken bean soups.
Can I freeze this soup?
Yes. Let the soup cool completely, then transfer it to freezer-safe containers. It will keep for up to three months. Thaw it overnight in the fridge and reheat gently on the stove. Leave the toppings off until you are ready to serve.
