Black Bean Chicken Rice Soup

"This is excellent comfort food on a brisk cold snowy day. This is a thick soup I put together with what i had in the kitchen one day. Too cold and snowy to run to the store. My husband liked it. Hopefully, you will, too. :) Side note: You can cook the chicken ahead of time and store in the refrigerator in the broth until you are ready to continue. Then, you only have about 30-40 minutes until you can enjoy your soup. :)"
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Ready In:
1hr 15mins




  • In Dutch oven, combine chicken, water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is tender, about one hour. Remove chicken; cool slightly. Cut into bite-size pieces. Remove bay leaves.
  • Add chicken pieces and the rest of the ingredients to the pot, bring just to a boil then reduce to a simmer, uncovered. Cook for approximately one-half hour stirring occasionally.
  • Serve with cheese.

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  1. I made this exactly as posted, and was rewarded with a very flavorful soup (and a lot of it, too)! It does take a bit of time so, I agree with Sydney Mike, that you can quicken this up by using precooked chicken and chicken stock. This is a great soup for a brisk day! Thanks for sharing. Made for Fall PAC 2011.
  2. Made this to share with a neighbor couple for whom I often cook & it was a big hit, very much a comfort food that we all enjoyed! Another time, however, I'll use the chunks of frozen chicken breast that I usually have around, along with some homemade chicken stock! I particularly liked the black bean & rice combo! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]


I love to cook for my family and I especially love to throw things together and see what I end up with. To my family's dismay, It doesn't always work out so good. Don't worry, though. I only post the recipes that get the approval of my family and friends. I hope everyone enjoys my recipes and if you come up with something even better, let me know. :)
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