Tex-Mex Chicken and Black Bean Soup

It hits you right away — the warm, smoky scent curling out of the pot, almost peppery-sweet, like cumin and something a little roasted. This Tex-Mex Chicken and Black Bean Soup always smells like you’ve done something much fancier than you actually did. The steam fogs up your glasses when you lean over, and you can hear it softly bubbling, like it’s humming to itself. There’s something deeply comforting about it… almost too comforting for how little effort it actually takes. One pot, five base ingredients, and maybe ten minutes if you move slowly. But it tastes like you’d been stirring it for hours in your grandma’s kitchen, barefoot with the windows cracked. It’s one of those rare, golden recipes — generous in flavor, stingy with time.

Why You’ll Crave It

• No chopping required if you’re short on time (but you can totally go wild with toppings if you like!)
• One pot, one burner, and somehow still deeply satisfying
• It’s cozy and hearty without feeling heavy — that balance is everything
• A whole meal in a bowl, filled with protein, fiber, and comfort
• Perfect for those days when you open the fridge, close it, then open it again hoping for a sign

The first time I made this soup, I just needed to feel a little more human — and somehow, a steamy bowl of this on my lap did exactly that.

What You’ll Need

• Chicken breast: about 400 grams, diced small — no need to be overly precise here
• Black beans: 400 grams, canned, drained and rinsed — tender and earthy and perfect
• Chicken broth: 1 liter, ideally low-sodium so you can season yourself
• Chopped tomatoes: 400 grams, canned — fire-roasted adds bonus magic
• Corn: 300 grams, canned and drained — sweet and bright, brings balance
• Spices (optional but encouraged): a big pinch of cumin, chili powder, and salt to taste
• Olive oil: just a splash for cooking the chicken

Easy How-To

Sizzle the Chicken First

In a nice big pot, heat a little olive oil over medium-high — when it starts to shimmer, in goes the chicken. Let it sizzle a bit and try not to poke it too much at first, so it gets that golden edge. It doesn’t have to cook all the way through here — just enough to start tasting delicious.

Add the Color

Once the chicken’s looking golden in spots, pour in your tomatoes, corn, and black beans straight from their cans (well…the beans you rinse, unless salty bean water is your thing). Stir gently, letting it all start to marry together.

Broth In, Spices Too

Now pour in the broth. Everything’s swimming now, and the smell starts to shift — it blooms. Add your spices here. I usually go for a teaspoon cumin, a generous shake of chili powder, and just enough salt to make it sing. Stir it all gently, watching the colors swirl.

Simmer & Soften

Bring it up to a soft boil, then drop the heat low. Lid partly on, let it burble a good 10 minutes or so. This part’s forgiving — you can leave it a bit longer if you’re distracted, or hungry but not “letting-it-cool-down-before-I-burn-my-mouth” level hungry.

Shred & Return

Now fish the chicken pieces out with a slotted spoon and shred with two forks (or a knife, no judgment). They should be super tender from their broth bath. Then toss that juicy pile back into the soup and stir.

Serve… and Pause

Ladle into wide bowls. Maybe top with avocado slices or a sprinkle of cheddar, or just some broken tortilla chips on top (I never have the willpower to wait for those to soften). Then sit down — truly sit — and taste while it’s still just shy of too hot.

Good to Know

• If you’re feeling ambitious, squeeze a little lime over the top just before serving — it somehow wakes the whole thing up
• Forgot to thaw the chicken? You can poach the whole frozen breasts in the broth, then shred later – I’ve done it more than once (okay, many times)
• This soup only gets better the next day — the beans go silky, the chicken soaks up every bit of spice… it’s a little miracle

Serving Ideas

• Crusty bread or warm tortillas on the side make it feel extra nourishing
• Top with a dollop of sour cream and a handful of chopped cilantro for something cooling and fresh
• If you’re feeding kids (or picky adults), a light sprinkle of shredded cheese on top works wonders

Top Tricks

• If you’re low on time, rotisserie chicken works wonderfully – just shred it up and skip straight to simmering everything together
• Toast your spices in the pot for 30 seconds before adding the liquid — it makes such a difference, especially with chili powder

Frequently Asked Questions

Can I make this soup vegetarian?

Absolutely — just swap the chicken for extra beans or even a can of chickpeas, and use vegetable broth instead. A handful of diced zucchini or bell pepper thrown in doesn’t hurt either.

Does it freeze well?

Yes! Let it cool completely, then freeze in individual airtight containers. It’s one of my favorite things to discover in the back of the freezer after a long day.

What’s the best way to reheat leftovers?

Gently in a saucepan over low heat is my preferred method — but microwave works just as well. Just add a splash of broth or water to loosen it up a bit if it’s thickened overnight.

Is this soup spicy?

Not inherently — the base is warm and gently smoky. But you can dial up the heat easily with jalapeños, hot sauce, or a dash of cayenne if you’d like.

Can I prep the ingredients ahead?

Yes, definitely. You can have everything measured, drained, and set out in bowls — then it’s just a matter of throwing it all together after work or whenever hunger sneaks up on you.