Mexican Black Bean Chicken Soup Recipe

Name: Mexican Black Bean Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, cooked; 3 tablespoons olive oil; 1 medium onion, chopped; 8 garlic cloves, minced; 1 tablespoon coriander; 1/2 tablespoon cumin; 2 teaspoons salt; 2 teaspoons black pepper; 14 ounces Rotel Tomatoes; 2 quarts chicken stock; 1 bunch fresh cilantro, chopped; 2 limes, juice of; 1 cup cheddar cheese; 14 ounces whole kernel corn; 14 ounces black beans; 1 cup tortilla chips, crushed

Servings: persons

1 lb chicken breast, cooked
3 tablespoons olive oil
1 medium onion, chopped
8 garlic cloves, minced
1 tablespoon coriander
1/2 tablespoon cumin
2 teaspoons salt
2 teaspoons black pepper
14 ounces Rotel Tomatoes
2 quarts chicken stock
1 bunch fresh cilantro, chopped
2 limes, juice of
1 cup cheddar cheese
14 ounces whole kernel corn
14 ounces black beans
1 cup tortilla chips, crushed

1
Place a large pot over medium heat, add EVOO. Add the onions, garlic and season with coriander, cumin, salt and freshly ground black pepper. Cook until softened, about 8-10 minutes.
2
Add the Rotel, chicken stock corn and black beans (you can substitute chili beans if you do not like black beans) to the pot and bring to a bubble.
3
While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. You should have about 1 cups of ground chips. Add the ground chips to the mixture and cook for 10 minutes.
4
When ready to serve, add the chopped, cooked chicken to the pot along with 1/2 to 3/4 cup of cilantro and the lime juice, and cook 2-3 more minutes, until the chicken is heated through.
5
To serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips and some cheddar cheese.

1051

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb chicken breast, cooked, 3 tablespoons olive oil, 1 medium onion, chopped, 8 garlic cloves, minced, and more.

Yes, Mexican Black Bean Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Black Bean Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions