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Smoky Black Bean & Shredded Chicken Soup with Chipotle and Lime

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Smoky Black Bean & Shredded Chicken Soup with Chipotle and Lime is a bold and comforting soup featuring tender chicken, hearty black beans, and a smoky, spicy tomato broth. Finished with fresh lime juice, it’s vibrant, satisfying, and perfect for a quick weeknight dinner.

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
  • 12 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

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
  2. Stir in garlic, chipotle peppers, cumin, and smoked paprika. Cook for 30 seconds until fragrant.
  3. Add diced tomatoes, black beans, and chicken broth. Stir well and bring to a simmer.
  4. Simmer for 10–15 minutes to allow flavors to blend.
  5. Stir in shredded chicken and cook for an additional 5–10 minutes until heated through.
  6. Stir in lime juice and adjust seasoning as needed.
  7. Serve hot with desired toppings such as avocado, cilantro, cheese, or tortilla strips.

Notes

  • Use fewer chipotle peppers or just adobo sauce for a milder soup.
  • For a thicker soup, mash some of the black beans before adding the broth.
  • Swap chicken with turkey or cooked ground meat for variation.
  • To make it vegetarian, omit the chicken and use vegetable broth with extra beans or veggies.
  • Freeze portions before adding toppings for easy future meals.

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