For me, any soup you can pull together quickly but still tastes amazing is a winner to me and this Chicken Black Bean Soup is one of those recipes.
The best part is that you can cook it on the stove top, in your slow cooker and in your Instant pot.
Isn’t that awesome?
A word about soup
I love soup.
To me, a good soup is like a hug in a bowl.
Soup is versatile and stretches your food budget.
This Chicken Black Bean Soup recipe makes 10 servings for about $15.
Even if you add all of the optional items it’s still about $20 for a nice pot of soup and all the Tex-Mex fixings.
You can eat the broth based soup the way I have the recipe written or thicken it up with a bit of cream cheese.
Most soups are adaptable like that.
How to make the best Chicken Black Bean Soup
I encourage people to gather their ingredients with any recipe before they start cooking.
You don’t want to be in the middle of cooking and realize you’re missing an ingredient you were sure you had.
Especially if you’re new to cooking, soups are a great place to start learning because leaving out an ingredient here or there is usually OK.
But it’s best to be prepared anyway.
Here are a some extra tips to make sure your soup is as yummy as possible.
- Assemble all of your ingredients in the order that you will use them.
- Peel and dice your onion.
- Mince the garlic.
- If possible, cook with someone and have them read the recipe to you as you cook because cooking is more fun with people and then you won’t skip any steps, not that I’ve ever done that (cough cough yes I have).
- If you’re cooking this on your own, read through the entire recipe before you start cooking. There are not that many steps, and I write recipes as if people are brand new cooking.
- Have fun. Cooking is a skill I believe anyone can learn and master with practice. Everyone who cooks well has messed up and thrown a meal in the garbage. If you mess up, there’s always the drive thru, but if you follow the steps here, you shouldn’t need that, at least tonight.
Let’s get cooking!
- 2 (15 oz) cans black beans
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- 1 pound rotisserie, shredded
- 32 ounces chicken stock
- 2 teaspoons ancho chili powder
- 2 teaspoons ground cumin
- 1 tablespoon Sazon tropical seasoning
- 1 cup fresh or frozen corn kernels
- 1 cup salsa
- Cut limes, for serving (optional)
- 1 medium Haas avocado, sliced for serving (optional)
- 2 tablespoons Mexican Crema for serving (optional)
- Tortilla strips, for garnish, optional
- Add your oil to a soup pot and set the heat just above medium or set your Instant pot on saute and heat until shimmering.
- If you're using a slow cooker, you can do this in a pan on the stove or skip the step entirely, but onions and garlic that are cooked like this provide a better flavor in my opinion.
- Add the onion and cook until softened.
- Stir in the garlic and saute for one minute.
- At that point, pour the black beans, spices and chicken in the soup pot and stir until incorporated.
- Add the salsa and corn and stir.
- If you're cooking on the stove, cook for 30 to 60 minutes on medium heat stirring occasionally.
- If you're using a slow cooker, cook on high for 2-4 hours, on low for 6-8 hours.
- For the Instant Pot press Cancel/Keep Warm, place the lid on the Instant Pot making sure the vent is closed, and set the Instant Pot on Manual for 5 minutes.
- Let the Instant Pot naturally pressure release for 10 minutes.
- Release the remaining pressure.
- Stir and serve.
This recipe is great as is, but I also love it with 8 ounces of smoked ham. It adds an additional taste that is absolutely delicious.
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365 Everyday Value, Organic Black Beans, 15 oz
Swansons Chicken Stock, 32 oz
McCormick Gourmet Ancho Chile Pepper, 1.62 oz
Badia Sazon Tropical With Coriander And Annato, 6.75 oz
Tostitos Chunky Salsa - Mild, 24 Ounce
Cacique, Crema Mexicana, 15 oz
Fresh Gourmet Tortilla Strips, Tri-Color, 3.5 Ounce (Pack of 9)
Philadelphia Original Cream Cheese Brick (8 oz Box)
Pyrex Glass Measuring Cup Set (4-Piece, Microwave and Oven Safe ),Clear
Stainless Steel Stock Pot 6 Qt, Sauce Pan with Glass Lid, Double Handle, A Scale Engraved Inside, Induction Compatible,Dishwasher Safe, Sliver (Gift Box Included)
Hamilton Beach Portable 6-Quart Set & Forget Digital Programmable Slow Cooker With Temperature Probe, Lid Lock, Stainless Steel (33969A)
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 8 Quart, 14 One-Touch Programs
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs
Nutrition Information:Yield: 10 Serving Size: 1 cup
Amount Per Serving: Calories: 175Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 7mgSodium: 784mgCarbohydrates: 20gFiber: 5gSugar: 5gProtein: 7g
All nutrition information is approximate and for informational use only. Your serving sizes and nutrition information may differ.
I like when recipes share pictures of the cooking process so I do that when I can.
So many times I’ve looked at something and wondered if it looks right so I include the pictures of the cooking process when I can.
Some days, my son, who is my photographer, and I are not professional photographers, but we try.
But even when our photos aren’t the greatest, I think they’re still helpful, and I hope you do too.
Follow along with pictures of the cooking process.
All original images in this article by Christopher Bemmes
Additional Instant Pot recipes you might like
Leftover Hack to stretch your soup even further
Especially if you like thicker soup, you can add a can of refried beans to the soup mixture.
If you only have a cup or two of soup left, you can add refried bean and some cheddar or Oaxaca cheese to make a dip for tortilla chips.
Bon Appetit has a great article about Mexican cheese if you want to learn more.