This quick and easy chicken and black bean soup has a great depth of flavor but is ready in about 15 minutes!
Heat oil in a large pot over medium heat. Add onion and bell pepper and cook for 5-6 minutes, until softened.
Add chicken broth and bring to a low simmer. Whisk in the refried beans until they are well incorporated.
Add beans, salsa and chicken and cook for 2-3 minutes, until warmed through.
Serve warm with your favorite toppings and enjoy!
I have used all kinds/colors of bell peppers here and they all work great. I just like it with the green so there’s a pop of green color in the soup. (They’re also usually the cheapest ones at the store!)
I’ve also added in some chopped zucchini and that was good here too. You could also wilt in some spinach at the end if you wanted some more veggies in here.
To help make this recipe go quickly, chop your veggies and start them in the pan. While they sauté, prep your beans and chicken to add in when it’s time.
I prefer to mash one can of the black beans. It helps add a creamy consistency to the soup.
This soup freezes and reheats great!
|Amount Per Serving||As Served|
|Calories 330kcal Calories from fat 94|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 3g||15%|
|Dietary Fiber 13g||52%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|