- 3 Boneless chicken breasts
- 1 tbsp Better than bouillon chicken base
- 7 cups Water
- 1/2 lime Lime
- 1 cup Frozen Sweet Corn
- 1 Onion
- 2 cups Black Beans
- 1 tsp Pasilla chile
- 1 tsp Chili Powder
- 1 tsp Paprika
- 1 tbsp Cumin
- 1 tbsp Garlic Powder
- 1 tsp Salt
- 1 tsp black pepper
I absolutely love this Green Chile Chicken Bean Soup. It’s clean, fresh and healthy for you, not to mention super delicious! You can add black beans or white beans to this soup, I much prefer black beans myself so that is what I used. Black beans are a good source of antioxidants making this one of the healthiest beans around. Also I like to use “Better than Bouillon” Chicken stock in replace of liquid stock. We buy ours from Costco, so instead of using 7 cups of liquid Chicken Stock, we use 2 tbsp of that instead. So if your interested in trying it out, the link is below in my amazon picks.
They key to making this soup extra special is using two different types of chiles. Both in powder form, “Pasilla Chile powder”, which it is a mild to medium-
Most people are surprised at how filling it is also, typically most people get full just off half a bowl. Because one cup of Black Beans has packed 15.2 grams of protein adding that chicken breasts to that and you are sure to be satisfied for dinner with this soup. This recipe goes a long way, and can feed a family of 6 and easily stores for leftovers. I like to make a big batch, and then I will freeze a few meal prep bowls for another day. Leaving out the avocado and cilantro of course, those foods don’t taste as good reheated. I like to soak my black beans the night prior, however you can always use canned if you prefer.
So this recipe goes a long way, and can feed a family of 6 and easily stores for leftovers. I like to make a big batch, and then I will freeze a few meal prep bowls for another day. Leaving out the avocado and cilantro of course, those foods don’t taste as good reheated. I like to soak my black beans the night prior, however you can always use canned if you prefer. I made this soup in my crock pot, took less than 5 minutes to throw together. Then I placed it on low for 8-10 hours, or you can place it on high for 5. And of course this also can be done on the stove top, or on the browning setting in the slow cooker as well. Just make sure you are simmering it long enough to tenderize the chicken breasts, you may need to add more water if your following the last two methods.
Did you know that the fiber in black beans actually helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease? Well if that is not more reason enough to eat more of these beans, then I don’t know what is! I like to serve it with fresh chunks of avocado and sometimes a spoonful or two of sour cream. You can cook this on the stove top as well, both methods work great. I hope you give this a try because it’s super delicious!
How to make the Mexican Black Bean and Chicken Soup:
- Start by chopping your onion, then place in the pot and simmer in olive oil till translucent.
- Turn off the heat and then place the chicken breasts, black beans, sweet corn, green chile sauce, all the spices, water and “better than bouillon stock”.
- Simmer on the browsing setting for one hour, stirring a few times.
- Or in a Crockpot – on low 8-10 hours or high for 5-6
- Then simply remove the chicken breasts and shred with two forks on a cutting board, before placing back in the soup.
- Simmer on low heat for another 5 minutes before ladling into bowls and serve with your favorite brand of shredded pepper jack cheese, we love “Tillamook” cheese and we always pick up a few whenever we are down south. Then avocados and fresh cilantro!
Note: Also try adding in some sour cream, to make it more creamy.
Indie, taking a long nap after eating two bowls of her favorite soup.
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