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Pioneer Woman Spicy Chicken and Black Bean Soup

Pioneer Woman Spicy Chicken and Black Bean Soup - recipe card
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A hearty, soul-warming soup packed with seasoned chicken, creamy black beans, and a spicy tomato base. Each spoonful is rich and savory with a gentle heat that builds, finished with bright lime and fresh cilantro for balance.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1 medium green bell pepper, seeded and diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and finely minced (about 2 tablespoons)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 (15-ounce) cans black beans, drained and rinsed (about 3 cups)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, with their juices
  • 4 cups low-sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
  • 1 medium lime, juiced (about 2 tablespoons)
  • 1/4 cup fresh cilantro, chopped, for garnish
  • 1/2 cup sour cream or Greek yogurt, for serving (optional)

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and bell pepper; cook, stirring occasionally, for 5 to 7 minutes until the vegetables are softened and the onion is translucent. The oil should sizzle gently when the vegetables are added—if it pops aggressively, lower the heat slightly.
  2. Add the minced garlic and jalapeño to the pot. Cook for 1 minute, stirring constantly, until fragrant. The garlic should not brown—if it does, reduce the heat. This brief sauté releases their aromatic oils into the base.
  3. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Cook for 30 seconds, stirring, until the spices are toasted and smell deeply aromatic. This bloom step intensifies their flavors and removes any raw taste.
  4. Add the drained black beans and the can of fire-roasted tomatoes (with juices) to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon—these browned bits carry flavor.
  5. Pour in the chicken broth, increase the heat to high, and bring the soup to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer. The surface should quiver with small bubbles, not full rolling bubbles.
  6. Season the chicken breasts lightly with a pinch of salt and pepper on both sides. Gently nestle the chicken breasts into the simmering liquid, making sure they’re nearly submerged. Simmer uncovered for 18 to 20 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer.
  7. Using tongs, transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Resting allows the juices to redistribute, keeping the meat moist. Meanwhile, the soup continues to simmer on low heat.
  8. After resting, shred the chicken into bite-size pieces using two forks, or cut into chunks if you prefer a chunkier texture. Use a quick pull-and-shred motion for tender strands.
  9. Return the shredded or chopped chicken to the pot, stirring to incorporate. Simmer for an additional 5 minutes to allow the flavors to meld. Taste and adjust seasoning, adding more salt, cayenne, or lime juice if desired.
  10. Remove the pot from the heat and stir in the fresh lime juice. The acid will brighten the soup and cut through the richness.
  11. Ladle the soup into four bowls. Garnish each with a generous sprinkle of chopped cilantro and a dollop of sour cream or Greek yogurt if using. Serve hot.
  12. If making ahead, the soup will keep in an airtight container in the refrigerator for up to 4 days. The flavors will deepen as it sits. Reheat gently over medium-low heat, adding a splash of broth or water if it thickens too much. Freeze in portions for up to 3 months; thaw overnight in the refrigerator before reheating.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Freezing: Freeze in individual portions in freezer-safe containers for up to 3 months. Reheating: For refrigerated soup, reheat in a saucepan over medium-low heat for 10-15 minutes, stirring occasionally, until hot. For frozen soup, thaw overnight in the fridge, then reheat as above. If using a microwave, heat on high in 1-minute intervals, stirring between, until steaming hot. The soup will thicken as it sits; add a little chicken broth or water when reheating to reach desired consistency.

Nutrition

Keywords: spicy chicken soup, black bean soup, chicken and black bean soup, Pioneer Woman recipe, Mexican soup, one-pot soup, weeknight dinner, high-protein soup, freezer-friendly soup, spicy soup, comfort food

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-spicy-chicken-and-black-bean-soup/