chicken and black bean soup in a white bowl with sour cream and avocado

Chicken and Black Bean Soup

This simple recipe has turned the taco into a soup.  Serve with all your favorite taco toppings and don’t forget the tortilla chips on the side.

Chicken and Black Bean Soup

3.86 from 7 votes
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Protein: Poultry
Cut: Chicken Breast
Diet: Gluten Free
Course: Main Course, Soups/Stews
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 people


  • 1 pkg ButcherBox Chicken Breasts, bnls/sknls 1" cube
  • 1 Tbsp ghee
  • 1 small yellow onion small dice
  • 1 poblano or green pepper small dice
  • 3 carrots small dice
  • 2 celery stalks small dice
  • 2 cloves garlic minced
  • 1 tsp paprika
  • 2 tsp cumin
  • 1 tsp chipotle powder
  • 1 Tbsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 15.5 oz can black beans drained and rinsed
  • 1 14.5 oz can diced tomatoes
  • 2 c vegetable or chicken stock

Garnishes, optional

  • cilantro leaves
  • plain greek yogurt
  • avocado slices


  • Preheat medium stockpot on medium heat, add ghee. Once ghee has melted, add onions, carrots, pepper, and celery, sauté for 3 minutes.
  • Add cubed chicken and dried spices to stockpot. Sauté for 7 minutes, stirring frequently.
  • Add black beans, diced tomatoes and stock. Stir until well mixed.
  • Cover and simmer on low heat for 1 hour.
  • Serve and garnish generously with avocado slices, cilantro leaves and plain greek yogurt!
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