Tex-Mex Chicken & Black Bean Soup Recipe

Looking for a comforting, flavorful soup that’s perfect for any day of the week? This Tex-Mex Chicken & Black Bean Soup is loaded with bold spices, tender chicken, and hearty black beans. It’s an easy, one-pot recipe that warms the soul while delivering a zesty kick. Serve it with your favorite toppings for a customizable meal everyone will love!

If you like this recipe you'll also enjoy our chicken and vegetable stew, turkey mushroom soup, and our quick and easy Tuscan sausage and potato soup.

Tex-Mex Chicken & Black Bean Soup

Tex-Mex Seasoning Mix

Prep a batch of this mix for future Tex-Mex dishes!

• ¼ c. chili powder
• 2 T. ground cumin
• 2 t. ground coriander
• 1 T. garlic powder
• 2 t. smoked paprika
• 1 t. fine sea salt
• ½ t. black pepper

Combine all ingredients and store them in an airtight container for up to 6 months.

Tex-Mex Chicken Soup Ingredients

• 2 T. extra virgin olive oil, divided
• 2-3 large garlic cloves, finely chopped
• ½ medium white onion, diced
• 1 medium red bell pepper, diced
• Sea salt and black pepper, to taste
• 1 (14-oz.) can diced fire-roasted tomatoes with green chilies (with liquid)
• 1 (15-oz.) can black beans, drained and rinsed
• 2 whole bay leaves
• 3½ c. chicken broth, preferably organic
• 1 lb. boneless, skinless chicken breasts
• 1 c. sweet corn kernels
• 3 T. fresh lime juice

To Serve:

• 1 large avocado, diced
• Fresh cilantro, chopped
• 1 large lime, cut into wedges

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

• Dutch Oven – my choice for this recipe, it is perfect for simmering and then serving too!
• Silicone spatula, I love using my silicone cooking utensils because I don't have to worry about damaging my pots and pans.

Cast Iron Directions

1. Make the Tex-Mex Seasoning: Combine all seasoning ingredients in a bowl. Store any leftover mix in an airtight container for future use.
2. Sauté Vegetables: Heat 1 tablespoon olive oil in a large, high-sided skillet over medium heat. Add garlic, onion, and red bell pepper. Sprinkle with 2 tablespoons of the Tex-Mex seasoning mix and cook for 4-5 minutes, stirring frequently, until vegetables are tender and fragrant.
3. Build the Soup Base: Stir in fire-roasted tomatoes, black beans, bay leaves, and chicken broth. Nestle the chicken breasts into the skillet, ensuring they’re fully submerged in the liquid.
4. Cook the Chicken: Bring the soup to a boil, then reduce heat to medium-low. Cover loosely with a lid and simmer for 35-40 minutes, or until the chicken is cooked through and shreds easily with two forks.
5. Finish the Soup: Stir in corn and fresh lime juice. Simmer for 5-10 minutes until heated through. Remove and discard bay leaves. Taste and adjust seasonings if needed.
6. Serve & Enjoy: Ladle the soup into bowls and top with diced avocado, fresh cilantro, and lime wedges. Serve immediately and enjoy the Tex-Mex magic!

This Tex-Mex Chicken & Black Bean Soup is the ultimate comfort food, blending bold spices, tender chicken, and hearty black beans into a delicious, one-pot meal. Whether you're serving it for a cozy family dinner or meal prepping for the week, this soup is sure to satisfy. Don't forget to add your favorite toppings—like creamy avocado, fresh cilantro, and a squeeze of lime—for that perfect finishing touch.

It's easy to make, packed with wholesome ingredients, and bursting with flavor in every bite. So grab a spoon, dig in, and enjoy a little Tex-Mex magic at your table!

Tex Mex Seasoning Mix

Prep a batch of this mix for future Tex-Mex Dishes

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Ingredients

  

• ¼ c. chili powder
• 2 T. ground cumin
• 2 t. ground coriander
• 1 T. garlic powder
• 2 t. smoked paprika
• 1 t. fine sea salt
• ½ t. black pepper

Instructions

 

• Combine all ingredients and store in an airtight container for up to 6 months.

Hearty Tex-Mex Chicken & Black Bean Soup

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Servings 16 people

Ingredients

  

• 2 T. extra virgin olive oil divided
• 2-3 large garlic cloves finely chopped
• ½ medium white onion diced
• 1 medium red bell pepper diced
• Sea salt and black pepper to taste
• 1 14-oz. can diced fire-roasted tomatoes with green chilies (with liquid)
• 1 15-oz. can black beans, drained and rinsed
• 2 whole bay leaves
• 3½ c. chicken broth preferably organic
• 1 lb. boneless skinless chicken breasts
• 1 c. sweet corn kernels
• 3 T. fresh lime juice
• 1 large avocado diced, to serve
• Fresh cilantro chopped, to serve
• 1 large lime cut into wedges, to serve

Instructions

 

• Make the Tex-Mex Seasoning: Combine all seasoning ingredients in a bowl. Store any leftover mix in an airtight container for future use.
• Sauté Vegetables: Heat 1 tablespoon olive oil in a large, high-sided skillet over medium heat. Add garlic, onion, and red bell pepper. Sprinkle with 2 tablespoons of the Tex-Mex seasoning mix and cook for 4-5 minutes, stirring frequently, until vegetables are tender and fragrant.
• Build the Soup Base: Stir in fire-roasted tomatoes, black beans, bay leaves, and chicken broth. Nestle the chicken breasts into the skillet, ensuring they’re fully submerged in the liquid.
• Cook the Chicken: Bring the soup to a boil, then reduce heat to medium-low. Cover loosely with a lid and simmer for 35-40 minutes, or until the chicken is cooked through and shreds easily with two forks.
• Finish the Soup: Stir in corn and fresh lime juice. Simmer for 5-10 minutes until heated through. Remove and discard bay leaves. Taste and adjust seasonings if needed.
• Serve & Enjoy: Ladle the soup into bowls and top with diced avocado, fresh cilantro, and lime wedges. Serve immediately and enjoy the Tex-Mex magic!