Southwest Chicken Black Bean Soup

"An extremely flavorful way to combine chicken and the ever growing popularity of black beans. Lots of flavor and a great thick broth. Its very healthy for you too! Serve with Recipe #43730."
Southwest Chicken Black Bean Soup created by mMadness97
Ready In:
1hr 10mins




  • In a medium sized skillet cook chicken that's been seasoned with seasoned salt until done and no longer pink.
  • Dice and set aside.
  • Finely chop bell peppers, onion and jalapeño slices in food processor or by hand if you like larger pieces.
  • Combine all peppers, onion and jalapeño and add lemon juice and a pinch of salt.
  • Melt margarine in a large stock pot.
  • Sauté pepper and onion mixture until soft.
  • Add can of crushed tomatoes, stirring.
  • Add three cans of black beans, undrained.
  • Add chicken to pot, stirring carefully; then add chicken broth to soup and stir.
  • Next, add bay leaf, about a teaspoon of season salt, tarragon and cinnamon.
  • Let simmer until flavors are combined and peppers and onion are soft and tender about one hour, or until it smells so good you cannot wait.
  • Serve with Recipe #43730.

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  1. MiaSumitra
    One of my favorite soups. Very hearty & healthy, perfect for Fall weather!
  2. MiaSumitra
    I use rotisserie chicken and shred it, to save time. I prefer lime juice to lemon. I also use a couple sprigs of fresh oregano and end up tossing an entire cinnamon stick in there while it's simmering.
  3. tacia72
    We loved this! I did not have any tarragon, but otherwise it was amazing as written. Will try with tarragon next time. We didn't try crunchy strips, but maybe next time. Definitely a keeper!
  4. GibbyLou
    This was very good. Because of preference, I drained and rinsed the beans. Even though I'm not a fan of tarragon I added it. I would leave it out next time. It did not detract from the soup, but think I would prefer it without it.
  5. mMadness97
    Southwest Chicken Black Bean Soup Created by mMadness97



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