Name: Tex-Mex Chicken & Black Bean Soup – Bold & Cozy
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 cups cooked and shredded chicken breast; 2 cans (15 oz each) black beans, rinsed and drained; 1 can (15 oz) diced tomatoes with green chilies; 1 medium yellow onion, diced; 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 1 cup frozen corn kernels; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; 1 tablespoon olive oil; Fresh cilantro and lime wedges for serving (optional)

Let Me Tell You About This Bold & Cozy Soup

So. There was this one rainy Thursday when my husband (who, by the way, swears he’s not a soup guy) asked for seconds of this very Tex-Mex Chicken & Black Bean Soup. I’m still a little shocked—mostly in a good way, but also because he’s notorious for “not doing beans.” No kidding, I’ve made this soup during playoff games, for cold-week dinners, and even once because I forgot to meal prep. It somehow always saves the day, with plenty to share—unless my daughter finds it first, then it’s just gone faster than you can say ‘pass the tortilla chips.’ (By the way, has anyone else tried making soup in a rush and ended up with a kitchen that looks like a wild west showdown?)

Why You’ll Love This Soup (Or at Least, Why I Do)

I make this when the weather refuses to cooperate or when I just can’t deal with another takeout bill. My family (except our picky dog, but she doesn’t count) goes nuts for it because it’s the closest we get to a Texas roadside diner without leaving home. Seriously, every bowl is hearty, a little spicy, and feels like being wrapped up in that warm blanket my grandma used to keep on the couch for “emergencies.” (Okay, sometimes the beans try to hide at the bottom and don’t want to mix. Stir ’em, or don’t. Soup police aren’t coming for you.)

Here’s What You’ll Need (Give or Take)

Olive oil – Couple of glugs. Or use vegetable oil. I’ve even used leftover bacon fat once. It was… different. Not bad.
1 medium onion, chopped. Red, white, yellow—it doesn’t matter. My sister swears red is best but I grab what’s not sprouting.
2-3 garlic cloves, smashed (or more if you love garlic breath; you do you)
1 large carrot, diced (totally optional; sometimes I just shred a handful and toss it in—no one notices)
1 green bell pepper, diced. Swap with poblano if you like a flirt with heat.
1-2 jalapeños, seeds scraped if you’re spice shy—but honestly, some days, I just throw the whole thing in.
2 teaspoons ground cumin (I once tried chili powder instead. Worked, just different flavor—more back-of-the-throat warmth)
1 teaspoon smoked paprika (normal paprika’ll do; but smoked gives it that BBQ-vibe)
Salt and pepper, to taste. (Or whatever you find first in the cupboard.)
2 boneless, skinless chicken breasts (or about 350g/12 oz cooked rotisserie chicken, shredded. Rotisserie = lazy’s best friend.)
2 cans black beans, drained and rinsed. Sometimes I forget to rinse… No biggie.
1 can (about 15oz) fire-roasted diced tomatoes (or just regular ones, or a jar of salsa if that’s lurking at the back of your fridge!)
4 cups chicken broth (homemade if you’re feeling ambitious, otherwise a good bouillon cube does the trick; my grandmother insisted on homemade but… yeah, no.)
1 cup frozen corn (canned is fine, fresh is fancy but I almost never bother)
Juice of 1 lime (or just a good squirt from whatever citrus is around—orange works in a pinch)
Optional toppings: sour cream, avocado, shredded cheese, cilantro, tortilla strips, hot sauce, whatever you love

$Tex-Mex Chicken & Black Bean Soup – Bold & Cozy$

Let’s Throw This Together (Mostly In Order!)

Heat up a big, sturdy pot (Dutch oven’s lovely, but any large saucepot will do) over medium heat. Drizzle in that olive oil.
Toss in the chopped onion, let it go for about 3 minutes till it softens. Add garlic and carrot (if using), stir until you catch that garlicky aroma. This is usually where I sneak a taste. Not that the onion’s fascinating, just… habit.
Add bell pepper and jalapeño (or whatever pepper you grabbed). Cook till it all looks friendly and the colors start to mellow out—5 minutes’ish.
Sprinkle in cumin, smoked paprika, a pinch of salt, little black pepper. Stir so everything’s coated. If it looks a little dry, splash in a spoonful more oil or broth.
Slide in the chicken breasts—don’t dice them yet, they’ll poach in the soup (unless you went with cooked; in that case, wait). Pour in the chicken broth and tomatoes. Scrape up any stuck bits (those are gold).
Let it gently bubble, partly covered, for about 20ish minutes till the chicken’s nice and tender. Don’t worry if it seems bland or “watery” right now—it’ll come together. Once the chicken’s cooked through (no pink left in the middle), pluck it out and shred with two forks (or, honestly, fingers work too—just don’t burn ‘em—been there, not fun).
Return the shredded chicken to the pot along with beans and corn. Keep it bubbling another 10 minutes. It thickens up lovely at this point; I usually give it a stir, taste-test for salt, and squeeze in that lime juice. You could toss in cilantro here if you’re a herb fiend (I am, but some people say it tastes like soap).
Ladle out, pile on your favorite toppings, and hope people don’t eat it all before you get seconds.

Bits I Learned Along the Way (aka ‘Notes’)

The first time I made this I overcooked the chicken, so it turned out a bit rubbery. Actually, I find it works better if you err on the side of just-done, since the hot soup keeps cooking it a little after it’s back in the pot.
Don’t stress about the exact bean quantity. One can, three cans, no one’s counting. More beans = more hugs from vegetarians (probably)
If you want it thicker, mash a spoonful of beans against the side of the pot near the end. Learned this accidentally—panicked when my soup was thin. Saved the day!

$Tex-Mex Chicken & Black Bean Soup – Bold & Cozy$

How I’ve Switched It Up (for Better or Worse)

Once tried pork instead of chicken—eh, it’s fine for leftovers but honestly, gets kind of lost amongst the spices.
Vegetarian version? Skip the chicken, double the beans, use veggie broth, and you can stir in chopped sweet potato for extra depth. My vegetarian neighbor requests this one.
I once got fancy and toasted cumin seeds whole—tasted great but, to be honest, I probably won’t bother again unless someone’s watching.

What You’ll Need (But Maybe Don’t Panic If You Don’t Have Everything)

Big soup pot or Dutch oven (though I cobbled this together once in a huge skillet and just covered it—it works. Just don’t try it in a tiny pan!)
A sturdy spoon or spatula
Sharp knife and cutting board—if you’ve only got a paring knife, you’ll just have chunkier soup. No law against it.

$Tex-Mex Chicken & Black Bean Soup – Bold & Cozy$

About Storing This (If There’s Any Left!)

This keeps in the fridge for 3ish days in a sealed container. In my place, it never survives more than 24 hours because, well, lunch thieves. Reheats beautifully. It actually tastes better the next day—no joke. You can freeze it too, but give it a good stir when you reheat since beans sometimes get a bit mushy (but not the end of the world).

How We Serve It (With Family Traditions)

Honestly, the first bowl usually has a lovely zig-zag of sour cream, a pile of cheese, and a little handful of crushed tortilla chips. If I’m feeling civilized, maybe a sprig of cilantro or a little diced avocado. My husband dumps an unreasonable amount of hot sauce in his. Sometimes, we just eat it over rice. Have you tried it as a topping for baked potatoes? Amazing and kinda indulgent.

Pro Tips I Learned the Hard Way

I once tried to speed up the chicken poaching (cranked the heat way too high)—soup boiled over and, trust me, scraping burnt bits off a stovetop is no fun. Simmer, don’t boil. Patience, grasshopper.
If your soup feels too salty, a splash of plain hot water, or (oddly enough) a small, peeled potato simmered in for 10 minutes helps. Don’t forget to fish that potato out!

People Ask Me These All the Time (Seriously!)

Can I use leftover rotisserie chicken? Heck yes—I do it probably half the time. Just add it after the veggies and broth have simmered.
Is this spicy? Not mouth-burning, but it’s got a gentle kick. Leave out the jalapeño for no heat. Or don’t scrape out seeds if you want to wake yourself up.
Do I need fire-roasted tomatoes? Nah—regular diced ones work. Or, as I mentioned, dump some salsa in—especially if it’s the end of the jar you keep ignoring. And, actually, salsa verde makes a wild (tangy!) version, if you’re in the mood.
Where do you find smoked paprika? Local supermarkets have it, or I usually grab mine here if the spice aisle’s cleaned out. Life’s too short to drive around town for paprika.
What’s best for topping? I mean, whatever makes you happy. I like the combo of creamy, crunchy, and fresh. If you want a proper deep-dive on Tex-Mex toppings, this soup toppings guide is wild (and full of ideas I hadn’t thought of).
Can I make this in a slow cooker? Oh for sure. Just dump everything in, cook on low for 5-6 hours. Shred the chicken at the end. Less hands-on but the house smells just as good. I like this slow-cooker version for inspiration.

That’s about it—except to say, if you spill some on the counter, just call it seasoning for next time. I’d love to hear if you end up making it (and especially if you found a new lazy shortcut I haven’t tried yet).

Tex-Mex Chicken & Black Bean Soup – Bold & Cozy

Let Me Tell You About This Bold & Cozy Soup

Why You’ll Love This Soup (Or at Least, Why I Do)

Here’s What You’ll Need (Give or Take)

Let’s Throw This Together (Mostly In Order!)

Bits I Learned Along the Way (aka ‘Notes’)

How I’ve Switched It Up (for Better or Worse)

What You’ll Need (But Maybe Don’t Panic If You Don’t Have Everything)

About Storing This (If There’s Any Left!)

How We Serve It (With Family Traditions)

Pro Tips I Learned the Hard Way

People Ask Me These All the Time (Seriously!)