Name: Smoky Black Bean & Shredded Chicken Soup with Chipotle and Lime
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked shredded chicken (rotisserie or leftover); 2 cans black beans, drained and rinsed; 1 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1–2 chipotle peppers in adobo sauce, chopped (adjust to heat preference); 1 (14.5 oz) can diced tomatoes; 4 cups chicken broth; 1 tsp ground cumin; 1/2 tsp smoked paprika; Salt and black pepper, to taste; Juice of 1 lime; Optional: 1 cup corn kernels; Optional: 1 cup diced bell peppers; Optional toppings: chopped cilantro, avocado, sour cream, shredded cheese, tortilla chips

Jump to Recipe·Leave a Review

Smoky Black Bean & Shredded Chicken Soup with Chipotle and Lime is a bold, zesty, and deeply satisfying meal that warms me from the inside out. Loaded with tender chicken, hearty black beans, and a rich chipotle-spiced broth, this soup is finished with a splash of fresh lime juice that brightens every spoonful. I love making this when I want something filling and packed with flavor that’s still simple to throw together.

Why You’ll Love This Recipe

I love how this soup delivers so much depth of flavor with such minimal effort. The chipotle peppers bring smokiness and heat, while the lime juice cuts through with freshness. It’s a one-pot meal that’s hearty enough on its own, but it also pairs perfectly with toppings like avocado, cheese, or tortilla strips. It’s also a great way to use up leftover chicken or even a rotisserie chicken when I need a quick dinner fix. Smoky Black Bean & Shredded Chicken Soup with Chipotle and Lime

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken (leftover or rotisserie)
Black beans (canned, drained and rinsed)
Onion (chopped)
Garlic (minced)
Chipotle peppers in adobo sauce (chopped)
Diced tomatoes (canned)
Chicken broth
Ground cumin
Smoked paprika
Salt and black pepper
Olive oil
Fresh lime juice
Optional: corn, bell peppers, chopped cilantro, avocado, sour cream, tortilla chips for topping

Directions

I heat olive oil in a large pot over medium heat, then sauté the chopped onion until softened—about 3–4 minutes.
I stir in the garlic, chipotle peppers, cumin, and smoked paprika, letting everything cook for about 30 seconds to release the flavors.
I add the diced tomatoes, black beans, and chicken broth, stirring well to combine.
I bring the soup to a simmer and let it cook for 10–15 minutes so the flavors can meld.
I stir in the shredded chicken and let it heat through for another 5–10 minutes.
Just before serving, I squeeze in the fresh lime juice and taste for seasoning.
I ladle the soup into bowls and add my favorite toppings like avocado slices, cilantro, or a handful of crispy tortilla strips.

Servings and timing

This recipe makes about 4 generous servings. It takes around 10 minutes to prep and 25 minutes to cook, so I can have a bold, comforting meal ready in about 35 minutes.

Variations

I swap chicken for cooked turkey or even ground beef for a different twist.
I add a cup of frozen corn or diced bell peppers for more color and texture.
For a thicker soup, I mash some of the black beans before adding the broth.
I skip the chicken and use vegetable broth for a vegetarian version—adding more beans or roasted veggies.
I top each bowl with crumbled queso fresco or shredded cheddar for extra richness.

Storage/reheating

I store leftover soup in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop over medium heat or in the microwave in short bursts, stirring in between. This soup also freezes beautifully—I portion it out into freezer-safe containers and reheat from frozen or thaw overnight in the fridge for an easy meal later. Smoky Black Bean & Shredded Chicken Soup with Chipotle and Lime

FAQs

How spicy is this soup?

It has a nice kick, thanks to the chipotle peppers. I control the heat by adding fewer peppers or using just the adobo sauce for a milder version.

Can I use dried black beans?

Yes, but I cook them beforehand. I like to make a big batch of dried black beans and freeze them so I always have some on hand.

What kind of chicken works best?

I usually use shredded rotisserie chicken for convenience, but any cooked chicken (breasts, thighs, or even leftovers) works well.

Can I make this soup in a slow cooker?

Yes. I combine all ingredients (except the lime juice) in the slow cooker and cook on low for 4–6 hours. I stir in the lime juice before serving.

What toppings go well with this soup?

I love topping it with diced avocado, chopped cilantro, sour cream, shredded cheese, or crunchy tortilla strips for added texture and flavor.

Conclusion

Smoky Black Bean & Shredded Chicken Soup with Chipotle and Lime is the kind of meal I make when I want something cozy, bold, and satisfying without a lot of fuss. It’s full of flavor, easy to customize, and perfect for chilly days or whenever I need a quick comfort food fix. Whether I serve it as-is or load it with toppings, it’s always a hit at my table.