Food and Recipe

Tex-Mex Chicken and Black Bean Soup Recipe

I  can feel Fall in the air. There is nothing better than a nice warm bowl of soup. This Tex-Mex Chicken & Black Bean Soup Recipe if loaded with lots of veggies and chicken breast and black beans for your protein.

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Tex-Mex Chicken and Black Bean Soup Recipe

  1. Prep time: 20 minutes
  2. Cook time: 40-45 minutes
  3. Serves: 4-6
Read Also: Thai Chicken and Coconut Soup

Tex-Mex Chicken Seasoning Mix Ingredients:

  • ¼ c. chili powder
  • 2 T. ground cumin
  • 2 t. ground coriander
  • 1 T. garlic powder
  • 2 t. smoked paprika
  • 1 t. fine sea salt
  • ½ t. black pepper

This Tex-Mex Chicken & Black Bean Soup Recipe if loaded with lots of veggies and chicken breast and black beans for your protein.

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Tex-Mex Chicken Ingredients:

  • 2 T. extra virgin olive oil
  • 2-3 large cloves garlic
  • ½ medium white onion
  • 1 medium red bell pepper
  • Sea salt and black pepper
  • 1 14-oz. can diced fire-roasted tomatoes
  • 1 15-oz. can black beans
  • 2 whole bay leaves
  • 3½ c. chicken broth
  • 1 lbs. boneless, skinless chicken breasts
  • 1 cup. sweet corn kernels
  • 3 TS fresh lime juice

 

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Tex-Mex Chicken and Black Bean Soup to Serve:

  • 1 large avocado, diced
  • Fresh cilantro, chopped
  • 1 large lime, cut into wedges

Directions for Tex-Mex Chicken


  • To prepare the Tex-Mex Chicken seasoning mix, combine all ingredients in a medium-sized bowl and stir to combine. Transfer to an airtight storage container and store in a cool, dry place for up to 6 months.

  • Add olive oil, garlic, onion, and red bell pepper to a large, high-sided skillet set over medium heat. Sprinkle two tablespoons of the Tex-Mex seasoning mix on top and stir to combine. Cook, stirring frequently, until vegetables are crisp-tender and start to develop some color, approximately 4-5 minutes.

  • Add fire-roasted tomatoes, black beans, bay leaves, and chicken broth and stir to combine. Nestle the chicken breasts into the skillet so they are completely submerged in the liquid.

  • Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium. Cover skillet loosely with a lid and simmer for 35-40 minutes, or until the chicken is cooked through and shreds easily with two forks.

  • Stir in corn and fresh lime juice and simmer until heated through, approximately 5-10 minutes. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with diced avocado, fresh cilantro, and lime wedges for squeezing. Enjoy!

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