Tex-Mex Chicken & Black Bean Soup

Flavorful Tex-Mex Chicken & Black Bean Soup

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Need a warm and comforting meal that’s bursting with flavor? The answer is this Tex-Mex Chicken & Black Bean Soup recipe! With simple ingredients and easy-to-follow steps, you’ll have a delicious pot of soup ready to enjoy in no time.

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 Tex-Mex Chicken & Black Bean Soup

Tex-Mex Seasoning Mix

Before we dive into the recipe, let’s talk about the heart of this dish – the Tex-Mex seasoning mix. It’s a blend of chili powder, cumin, coriander, garlic powder, smoked paprika, salt, and pepper. This mix adds depth and richness to the soup, giving it that signature Tex-Mex taste. Plus, you can make extra and store it for future use! In a pinch, this organic spice blend works well.

To begin, heat up some olive oil in a large skillet over medium heat. Add garlic, onion, and red bell pepper, and sprinkle on some of that flavorful Tex-Mex seasoning mix. Cook until the vegetables are tender and start to caramelize, infusing your kitchen with irresistible aromas.

Next, it’s time to add the star ingredients – fire-roasted tomatoes with green chilies, black beans, bay leaves, and chicken broth. Nestle in some chicken breasts and let everything simmer together, allowing the flavors to meld and develop into a rich, hearty soup.

 Tex-Mex Chicken & Black Bean Soup

Simmer to Perfection

As the soup simmers away, the chicken cooks through, becoming tender and easy to shred. The longer it simmers, the more flavorful it becomes. Be sure to keep an eye on it and adjust the heat as needed to maintain a gentle simmer.

Once the chicken is cooked, stir in some sweet corn kernels and fresh lime juice for a burst of freshness. Let everything simmer for a few more minutes until the corn is heated through. Then, it’s time to taste and adjust the seasonings to your liking.

When it’s time to serve, ladle the soup into bowls and top it off with diced avocado, chopped cilantro, and a squeeze of lime juice. These fresh toppings add a pop of color and flavor, taking your soup to the next level of deliciousness.

There you have it – a mouthwatering Tex-Mex Chicken & Black Bean Soup that’s sure to become a family favorite. Whether you’re cooking for a crowd or simply craving a cozy meal at home, this recipe has you covered. So grab your ingredients and get ready to enjoy a bowl of warm, comforting goodness!

Flavorful Tex-Mex Chicken & Black Bean Soup

Recipe by Easy Clean RecipesCourse: SoupsDifficulty: Easy


Prep time


Cooking time




  • Tex-Mex Seasoning Mix 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

  • Remaining Ingredients:
  • 2 T. extra virgin olive oil, divided

  • 2-3 large cloves garlic, 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 lbs. boneless, skinless chicken breasts

  • 1 c. sweet corn kernels

  • 3 T. fresh lime juice

  • Optional Toppings:
  • 1 large avocado, diced

  • Fresh cilantro, chopped

  • 1 large lime, cut into wedges


  • To prepare the Tex-Mex seasoning mix, combine all ingredients in a medium-sized bowl and stir to combine. Transfer to an airtight storage container and store in a cool, dry place for up to 6 months.
  • Add olive oil, garlic, onion, and red bell pepper to a large, high-sided skillet set over medium heat. Sprinkle two tablespoons of the Tex-Mex seasoning mix on top and stir to combine. Cook, stirring frequently, until vegetables are crisp-tender and start to develop some color, approximately 4-5 minutes.
  • Add fire-roasted tomatoes, black beans, bay leaves, and chicken broth and stir to combine. Nestle the chicken breasts into the skillet so they are completely submerged in the liquid.
  • Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium. Cover skillet loosely with a lid and simmer for 35-40 minutes, or until the chicken is cooked through and shreds easily with two forks.
  • Stir in corn and fresh lime juice and simmer until heated through, approximately 5-10 minutes. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with diced avocado, fresh cilantro, and lime wedges for squeezing. Enjoy! 

Also try: Creamy Golden Gazpacho Soup

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