Tex-Mex Chicken Soup with Black Beans
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Tired of the same old soup recipes, searching for something new and inspiring to break up the monotony? Look no further – Tex-Mex Chicken Soup with black beans is here!
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Tex-Mex Chicken Soup
Nothing says comfort food like a big bowl of homemade chicken soup!
But if you want a bit of extra spice, this recipe for Tex-Mex chicken soup will certainly hit the spot.
Bursting with flavor, this hearty concoction uses a homemade Tex-Mex seasoning mix, and vibrant ingredients like juicy tomatoes, fiery chilies, and luscious black beans.
If you’re hosting a dinner party with Mexican and Tex-Mex Recipes, this chicken soup is a great option to serve.
Top each bowl of soup with chopped avocado, cilantro, and wedges of lime.
Every spoonful will tantalize your taste buds!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon, Amazon Fresh, or other stores if available online.
Ingredients Needed For Tex-Mex Chicken Soup with Black Beans
- Fresh Produce – Garlic, Onion, Red Bell Pepper, Limes, Avocado, Cilantro (Fresh Coriander)
- Protein – Boneless, Skinless Chicken Breasts
- Pantry – Extra Virgin Olive Oil, Fine Sea Salt, Black Pepper
- Chili Powder – use mild or hot depending on your personal tastes and spicy heat preference.
- Ground Cumin
- Ground Coriander
- Garlic Powder
- Smoked Paprika
- Bay Leaves
- Diced Fire-Roasted Tomatoes with Green Chilies – not a product available in UK supermarkets, however, you can find chopped tomatoes with chilies, which would be a suitable alternative to use.
- Canned Black Beans
- Chicken Broth/Stock
- Canned Sweet Corn Kernels
The complete list of ingredients with measurements is found on the recipe card at the end of this post.
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Equipment Needed For This Recipe
- Sharp Knife
- Chopping/Cutting Board
- Spice Jar – or an airtight container to store the Tex-Mex seasoning mix.
- Mixing Bowl
- Large High-Sided Skillet or Saucepan
- Rubber/Silicone Spatula – or you could use a Wooden Spoon if you prefer.
- Ladle
Recipes on The Purple Pumpkin Blog use cups and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American US customary, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measures, but never mix US customary/imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Black Beans
One of the hero ingredients in this dish is black beans, so here are some more recipes using the same:
- Instant Pot Cuban Black Beans and Rice (Vegetarian & Vegan Recipe)
- Southwestern Chicken Soup with Black Beans
- Mexican Pork Stew with Black Beans & Vegetables
- Steak Fajita Salad with Black Beans
- Vegetarian & Vegan Black Bean and Sweet Potato Soup Recipe
How Do I Make Tex-Mex Chicken Soup?
The printable recipe card with the full ingredients list and instructions can be found at the end of this post.
Step 1 – Make Seasoning Mix: To prepare the Tex-Mex seasoning, place the chili powder, ground cumin, ground coriander, garlic powder, smoked paprika, fine sea salt, and black pepper in a medium-sized bowl and stir to combine.
Transfer the mixture to an airtight storage container and store it in a cool, dry place for up to 6 months.
Step 2 – Cook Aromatics: Place a large, high-sided skillet or saucepan over medium heat and add the olive oil, garlic, onion, and red bell pepper. Sprinkle over two tablespoons of the Tex-Mex seasoning and stir to combine.
Cook for 4-5 minutes, stirring frequently until the vegetables start to develop some color and are crisp-tender.
Step 3 – Add Remaining Ingredients: Add the tomatoes, black beans, bay leaves, and chicken stock/broth to the pan and stir to combine.
Add the chicken breasts to the pan and push down so they are completely submerged in the liquid.
Step 4 – Simmer Soup: Increase the heat to medium-high and bring to a rapid boil, then immediately reduce the heat to just below medium.
Cover the pan loosely with a lid and simmer for 35-40 minutes, or until the chicken is cooked through. Shred the chicken with two forks. You can do this directly in the pan, or remove it first and return the shredded chicken to the pan.
Step 5 – Finish Soup: Sir the corn and fresh lime juice into the soup and simmer for 5-10 minutes until heated through.
Remove the soup from the heat and discard the bay leaves. Taste and adjust seasonings as desired.
Step 6 – Garnish & Serve: Ladle soup into bowls and serve immediately topped with diced avocado, fresh cilantro, and lime wedges for squeezing. Enjoy!
More Tex-Mex Recipes
Looking for more Tex-Mex dishes to make? Check these recipes out next:
- 7 Layer Dip Cups – An Easy Tex-Mex Appetizer for Parties!
- Loaded Sheet Pan Nachos with Pico de Gallo for Feeding A Crowd!
- Sizzling Chicken Fajitas – Restaurant Style At Home!
- Beef Enchiladas Recipe with Homemade Enchilada Sauce
Storing Leftovers & Freezing
- Storing Leftovers:
- Cool (within 1-2 hours), transfer to an airtight container, and store in the fridge for up to 2 days.
- Freezing Instructions:
- Prepare the soup to step 5 in the recipe card.
- Cool the soup completely (within 1-2 hours) and transfer it to an airtight, freezer-safe container, and place it in the freezer. You can also freeze individual portions in smaller containers or even freezer bags. Ensure the bags of soup are sealed well, and laid flat in the freezer to save space.
- Label with the name of the dish, thawing/reheating instructions, and the date to keep track of your food storage.
- Tex-Mex chicken soup will last in the freezer for up to 3 months.
- To defrost the soup, remove the container from the freezer and place it in the fridge to thaw overnight (or at least 12 hours).
- Reheat the soup in a saucepan over medium heat, or in the microwave until piping hot throughout.
- Safe Minimum Internal Temperature Chart for Cooking
- With all leftovers, make sure the food looks and smells okay before consuming.
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Tex-Mex Chicken Soup Recipe Card
To save ink, any demonstration photos on the recipe card do not print.
Tex-Mex Chicken Soup with Black Beans
Get ready to spice up your taste buds with a hearty bowl of Tex-Mex Chicken Soup infused with bold flavors of black beans and zesty seasonings.
Ingredients
For the Tex-Mex Seasoning
- ¼ cup chili powder
- 2 Tbsp ground cumin
- 2 tsp ground coriander
- 1 Tbsp garlic powder
- 2 tsp smoked paprika
- 1 tsp fine sea salt
- ½ tsp black pepper
For the Soup
- 2 Tbsp extra virgin olive oil, divided
- 2-3 large cloves garlic, finely chopped
- ½ medium white onion, diced
- 1 medium red bell pepper, diced
- Sea salt and black pepper, to taste
- 1 (14-oz/400g) can diced fire-roasted tomatoes with green chilies, with liquid
- 1 (15-oz/400g) can black beans, drained and rinsed
- 2 whole bay leaves
- 3½ cups chicken stock/broth
- 1 lb (450g) boneless, skinless chicken breasts
- 1 cup sweet corn kernels
- 3 Tbsp fresh lime juice
To Serve
- 1 large avocado, diced
- Fresh cilantro, chopped
- 1 large lime, cut into wedges
Instructions
- To prepare the Tex-Mex seasoning, place the chili powder, ground cumin, ground coriander, garlic powder, smoked paprika, fine sea salt, and black pepper in a medium-sized bowl and stir to combine. Transfer the mixture to an airtight storage container and store it in a cool, dry place for up to 6 months.
- Place a large, high-sided skillet or saucepan over medium heat and add the olive oil, garlic, onion, and red bell pepper. Sprinkle over two tablespoons of the Tex-Mex seasoning and stir to combine. Cook for 4-5 minutes, stirring frequently until the vegetables start to develop some color and are crisp-tender.
- Add the tomatoes, black beans, bay leaves, and chicken stock/broth to the pan and stir to combine. Add the chicken breasts to the pan and push down so they are completely submerged in the liquid.
- Increase the heat to medium-high and bring to a rapid boil, then immediately reduce the heat to just below medium. Cover the pan loosely with a lid and simmer for 35-40 minutes, or until the chicken is cooked through. Shred the chicken with two forks. You can do this directly in the pan, or remove it first and return the shredded chicken to the pan.
- Sir the corn and fresh lime juice into the soup and simmer for 5-10 minutes until heated through. Remove the soup from the heat and discard the bay leaves. Taste and adjust seasonings as desired.
- Ladle soup into bowls and serve immediately topped with diced avocado, fresh cilantro, and lime wedges for squeezing. Enjoy!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 403Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 67mgSodium: 1771mgCarbohydrates: 38gFiber: 13gSugar: 4gProtein: 35g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Recipes To Make A Special Dinner
You’ve made the soup, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Garden Fresh Tomatillo Salsa Verde – A Dip for Tortilla Chips!
- Salad: Mexican Chopped Salad with Creamy Avocado Dressing
- Main Dish: Instant Pot Pork Carnitas Bowls
- Side Dish: Fully Loaded Mexican Street Corn with Mexican Crema & Cotija Cheese
- Beverage: Sparkling Mexican Paloma Cocktail with Blanco Tequila & Grapefruit
- Dessert: Tres Leches Cupcakes with Vanilla Frosting & Toasted Coconut
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.