Easy chicken and black bean soup
This quick and easy chicken and black bean soup has a great depth of flavor but is ready in about 15 minutes!
Yield: 6 servings
Ingredients
- 1 teaspoon extra-virgin olive oil
- ½ cup onion, diced
- 1 small green bell pepper, diced
- 3 ½ cups low-sodium chicken broth
- 1 (14.5 oz.) can refried beans (I use non-fat)
- 2 (14.5 oz.) cans black beans, rinsed and drained and half of the beans mashed with a fork
- ½ cup salsa
- 2 cups diced rotisserie chicken
Optional toppings:
- Shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, chopped fresh cilantro, avocado, hot sauce, etc.
Instructions
- 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!
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Notes
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!
Nutrition
Serving: 1serving | Calories: 393kcal | Carbohydrates: 27g | Protein: 36g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 84mg | Sodium: 772mg | Fiber: 8g | Sugar: 6g
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