Chicken Corn And Black Bean Soup Recipe

This hearty, chunky Chicken Corn And Black Bean Soup is made with tender chicken, sweet corn, and black beans, and is ready in 35 minutes. You will know it is done when the warm steam rises as you stir in the fresh lime juice and cilantro. I always look forward to a comforting bowl of this on chilly weeknights.

Why This Classic Works

I used to make this soup entirely on the stovetop and overcooked the chicken until it was rubbery. Now, I shred cooked rotisserie chicken and add it right at the end to keep it perfectly tender.

The secret is using a can of diced tomatoes with green chilies instead of plain tomatoes. This simple swap builds deep, complex flavor without requiring hours of simmering on the stove.

Chicken Corn And Black Bean Soup Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 4 cups low-sodium chicken broth
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can sweet corn, drained
• 1 (14.5 oz) can diced tomatoes with green chilies, undrained
• 2 cups cooked chicken, shredded
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped

How To Make Chicken Corn And Black Bean Soup

1. 1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat, then add the chopped onion and cook for 5 minutes until soft.
2. 2. Add the spices: Stir in the minced garlic, ground cumin, and chili powder, cooking for 1 minute until fragrant.
3. 3. Simmer the base: Pour in the chicken broth, black beans, sweet corn, and the undrained tomatoes with green chilies, bringing the pot to a gentle boil.
4. 4. Warm the chicken: Reduce the heat to low, add the shredded chicken, and let it simmer for 10 minutes to meld the flavors.
5. 5. Finish and serve: Remove the pot from the heat, then stir in the fresh lime juice and chopped cilantro before ladling into bowls.

Recipe Tips

• Use rotisserie chicken: This saves you at least 20 minutes of prep and guarantees juicy meat every single time.
• Rinse the black beans: Washing the beans prevents the soup broth from turning a murky gray color.
• Do not skip the lime: The acidity of fresh lime juice cuts through the earthiness of the beans and brightens the whole dish.

What To Serve With Chicken Corn And Black Bean Soup

I love serving this soup with a big slice of warm jalapeno cornbread or crispy tortilla strips to add some crunch. It also pairs beautifully with a simple green salad dressed in an avocado ranch vinaigrette to balance the warm spices.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze this soup in individual portions for up to 3 months. Thaw it overnight in the fridge and reheat gently on the stovetop before eating.

FAQs

• Can I use raw chicken instead? Yes, you can add raw chicken breasts to the broth and simmer for 15 minutes. Remove, shred, and return them to the pot.
• Can I make this in a slow cooker? Absolutely. Combine all the ingredients except the lime and cilantro, and cook on low for 6 hours.
• Is this soup very spicy? No, the heat is mild. If you want more spice, add some cayenne pepper or extra diced jalapenos.
• Do I need to drain the canned tomatoes? Keep the juices in the can. The tomato liquid adds essential flavor and acid to the soup base.

Nutrition

• Calories: 295 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Cholesterol: 45 mg
• Sodium: 680 mg
• Total Carbohydrate: 35 g
• Protein: 26 g

Try More Recipes:

• Lemony Chicken Feta Meatball Soup Recipe
• Chicken Thigh Mushroom Soup Recipe
• Creamy Chicken Pasta Soup Recipe

Chicken Corn And Black Bean Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Chicken Corn And Black Bean Soup features hearty chicken, sweet corn, and tender black beans ready in 35 minutes. This comforting weeknight meal requires minimal prep and delivers massive flavor. The fresh cilantro and zesty lime juice make it an absolute favorite.

Ingredients

• 1 tbsp olive oil

• 1 medium yellow onion, chopped

• 3 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp chili powder

• 4 cups low-sodium chicken broth

• 1 (15 oz) can black beans, rinsed and drained

• 1 (15 oz) can sweet corn, drained

• 1 (14.5 oz) can diced tomatoes with green chilies, undrained

• 2 cups cooked chicken, shredded

• 2 tbsp fresh lime juice

• 1/4 cup fresh cilantro, chopped

Directions

• 1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat, then add the chopped onion and cook for 5 minutes until soft.
• 2. Add the spices: Stir in the minced garlic, ground cumin, and chili powder, cooking for 1 minute until fragrant.
• 3. Simmer the base: Pour in the chicken broth, black beans, sweet corn, and the undrained tomatoes with green chilies, bringing the pot to a gentle boil.
• 4. Warm the chicken: Reduce the heat to low, add the shredded chicken, and let it simmer for 10 minutes to meld the flavors.
• 5. Finish and serve: Remove the pot from the heat, then stir in the fresh lime juice and chopped cilantro before ladling into bowls.