Mexican Black Bean and Chicken Soup

Mexican Black Bean and Chicken Soup

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Adjust Servings:
1 tbsp Sunflower oil
(2) 14 oz cans Black Beans
1 large Chicken Breast
1 large Onion
5 cloves Garlic
1 bottle (455) mls Green Mexican Sauce (Salsa Verde)
2 large Orange Pepper
4 Chipotles in adobo sauce
11 cups of stock or 4 tbsp Chicken Stock (or) Better Than Bouillon
1 tbsp Cumin
1 tbsp Chili Powder
1 tsp Dried Basil
1 tbsp Smoked Paprika
2 bay leaves
1 tsp Dry Oregano
1 Avacado
2 tbsp Cilantro
  • Slow Cooker/Pressure
  • Soup
  • Spicy

Super simple and healthy soul that satisfies the soul

  • 75 minutes
  • Serves 7
  • Easy


  • Spices

  • Top



I absolutely love this Mexican Black Bean and Chicken Soup, it’s fresh, tasty and satisfying. I came up with it a few months ago, while having an intense craving for some black beans. And cooked the whole soup directly in my slow cooker on the browning setting alone in under one hour. However you can complete the initial steps in less than 15 minutes and then simply set the slow cooker on low for 8 – 10 hours to cook throughout the day if you wish. This recipe makes enough soup for roughly 6 people, or freeze it for another time. One cup of Black Beans has packed 15.2 grams of protein and are a good source of fiber, so we are just using one chicken breast in this soup. Plus black beans are also a good source of antioxidants making this one of the healthiest chili recipes around. I like to use “Better than Bouillon” Chicken stock. We buy ours from Costco, so instead of using 11 cups of liquid Chicken Stock, we use 4 tbsp of that instead. If your interested in trying it out, the link is below.

mexican black bean soup

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!

Mexican Black Bean and Chicken Soup

How to make the Mexican Black Bean and Chicken Soup:

  1. Start by chopping up all your vegetables into tiny pieces.
  2. Then add 1 tbsp of oil to your pot and saute your diced chicken breast and chopped onion on medium – low till translucent, then add in your chopped garlic and peppers and saute a few more minutes. Remove and set aside.
  3. Carefully open 2 cans of 14 oz black beans, or use black beans that you have soaked overnight.   Image result for canned black beans
  4. Add back in the cooked diced chicken and onions, black beans, chopped orange pepper,  bottle of Mexican Sauce, smoked paprika, cumin, chili pepper, basil, oregano, cilantro and 2 bay leaves.
  5. Cover with chicken stock, along with adding in 4-5 chopped chipotle peppers in adobo sauce.
  6. Simmer on the browsing setting for one hour, stirring a few times.
  7. Or in a Crockpot – on low 8-10 hours
  8. Enjoy!


Note: Don’t forget the avocado pieces they extra tasty! Also try adding in some sour cream, to make it more creamy.




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Mexican Black Bean and Chicken Soup


Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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