Black Bean Chicken Rice Soup

Hearty, wholesome, and bursting with bold Southwestern flavors, Black Bean Chicken Rice Soup is the perfect comfort food for any season. This one-pot recipe combines tender shredded chicken, earthy black beans, and fluffy cooked rice in a richly spiced tomato-based broth, infused with aromatic cumin, smoked paprika, and chili powder. With a quick 15-minute prep time and just 30 minutes of cooking, it’s an easy weeknight dinner that doesn’t skimp on flavor. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, making each bowl a vibrant and satisfying meal. Ideal for cozy family dinners or meal prep, this delicious soup is sure to become a household favorite.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 pound Chicken breast (boneless, skinless)
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 6 cups Chicken broth
• 2 cups Cooked white or brown rice
• 1 15-ounce can Black beans (canned, drained, and rinsed)
• 1 14-ounce can Diced tomatoes (canned, with juices)
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup, chopped (optional for garnish) Fresh cilantro
• 1 cut into wedges (optional for serving) Lime

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken breast with salt and pepper, then add it to the pot. Sear on both sides for 2-3 minutes per side until slightly browned. Remove the chicken and set it aside.

Step 3

In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 4

Pour in the chicken broth, diced tomatoes with their juices, and add the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine.

Step 5

Return the chicken breast to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.

Step 6

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 7

Stir in the cooked rice and black beans, then let the soup simmer for another 5 minutes to heat through.

Step 8

Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and a squeeze of lime juice if desired.

Nutrition Facts

Serving size	1025.5 grams (1025.5g)

Amount per serving	% Daily Value*
Calories	558

Total Fat 3.20g	4%
Saturated Fat 0.50g	3%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 3922mg	171%
Total Carbohydrate 110.30g	40%
Dietary Fiber 35.20g	126%
Total Sugars 19.80g
Protein 31.80g	64%

Vitamin D 0IU	0%
Calcium 308mg	24%
Iron 12mg	66%
Potassium 2118mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 4.8%

Protein: 21.3%

Carbs: 73.9%