(Primary Keyword): Smoky Black Bean & Shredded Chicken Soup with Chipotle and Lime
Meta description: (Primary Keyword) — a quick, smoky, and comforting soup that’s perfect for busy weeknights. Easy, zesty, and family-friendly; try it tonight!
Welcome! If you’re juggling work, family, carpools, and the eternal question of “What’s for dinner?” then this (Primary Keyword) — Smoky Black Bean & Shredded Chicken Soup with Chipotle and Lime — is going to feel like a warm, flavorful hug. I’m Anna, and between me and my sister Patricia, we love turning a few simple pantry staples into meals that taste like we spent hours fussing — without actually doing so. This soup hits smoky, spicy, and bright notes all at once, and it’s forgiving for busy cooks and picky eaters alike.
Before we dive in, if you love cozy chicken soups, you might also enjoy my Creamy Chicken and Rice Soup — it’s a family favorite and a great companion recipe for colder nights: Creamy Chicken and Rice Soup.
Why You’ll Love This (Primary Keyword)
- It’s fast: most of the work is simmering; little hands-on time.
- It’s flexible: use leftover rotisserie chicken, canned black beans, or make it from scratch.
- It pleases a crowd: smoky chipotle and a squeeze of lime make it taste restaurant-level without the fuss.
- It freezes beautifully for future weeknight rescues.
Ingredients
(yields 6 generous bowls)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 large carrot, diced (optional but adds sweetness)
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1-2 chipotle peppers in adobo, minced (start with 1 — add more for heat)
- 4 cups low-sodium chicken broth (or vegetable broth for lighter flavor)
- 1 (14.5 oz) can crushed tomatoes
- 2 (15 oz) cans black beans, drained and rinsed
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 cup frozen corn (optional)
- Juice of 2 limes + extra wedges to serve
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream or Greek yogurt, avocado slices, and tortilla chips for serving
If you’d like to try a different chicken-spin on this, check out this comforting mushroom-and-wild-rice chicken dish for dinner inspiration: Chicken & Mushrooms with Wild Rice.
Simple Step-by-Step Instructions
This soup is built in stages: aromatics, simmer, shred (or add), and finish with brightness.
- Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent — about 5–7 minutes.
- Add the carrot and red bell pepper. Cook for another 4 minutes until they start to soften. Stir in the minced garlic, cumin, smoked paprika, and oregano; cook 30–60 seconds until fragrant. Tip: cumin and smoked paprika are what give this soup its warm, emboldened flavor, so don’t rush this step.
- Stir in the minced chipotle pepper(s) and scrape the bottom of the pan with a wooden spoon to lift any bits — flavor lives there. Add the crushed tomatoes and cook for 2–3 minutes to let the tomatoes mellow.
- Pour in the chicken broth and bring the pot to a gentle simmer. Add the black beans and corn. Simmer uncovered for 10–12 minutes so the flavors meld.
- If you’re starting with raw chicken breasts: poach them in the simmering broth for 10–12 minutes until cooked through, then remove and shred with two forks. If using shredded rotisserie chicken or leftover cooked chicken, stir it in during the last 5 minutes of simmering to heat through.
- Stir in the lime juice and most of the cilantro (save a little for garnish). Taste and season with salt and pepper. If you want more zip, add another half lime. If you prefer it smokier or spicier, stir in more minced chipotle or a dash of chipotle powder.
- Serve hot with a dollop of sour cream or Greek yogurt, slices of avocado, a sprinkle of cilantro, and crunchy tortilla chips or strips. A wedge of lime on the side is non-negotiable in my house.
A lighter, creamier version: For a creamier texture without dairy, lightly mash a cup of the black beans against the side of the pot before adding the chicken — this thickens the broth naturally. (Secondary Keywords) like “chipotle chicken soup” or “black bean chicken soup” work well if you’re searching for variations.
Cooking Tips & Tricks
- Use a rotisserie chicken: It saves time and adds depth of flavor. Shred and toss in at the end.
- Rinse canned beans: Rinsing removes excess sodium and any canning liquid that can make the broth murky.
- Control the spice: Chipotles add smoky heat. Use one to start, and always keep a little milk or sour cream nearby — it’s the quickest way to tame a spicy bite.
- Make it ahead: This soup tastes even better the next day after the flavors have mingled. Reheat gently on the stove and add a splash of broth if it’s thickened too much.
- Freeze for easy dinners: Freeze in meal-sized containers for up to 3 months. Thaw in the fridge overnight and reheat slowly.
A Little Kitchen Story (because you deserve warmth and a laugh)
I first made this soup on a hectic Tuesday — you know, the kind where the kids have soccer, my meeting ran late, and I forgot the library book due date. I grabbed a rotisserie chicken, rattled through the pantry, and voilà: the house smelled like a cozy taquería. My niece declared it “soup tacos” and dunked a tortilla right into her bowl. After that, it became my go-to trick when I needed dinner to feel like something special without adding another errand to the list.
Frequently Asked Questions (FAQs)
Q: Can I use dried black beans instead of canned?
A: Absolutely. Soak and cook them ahead of time, or use a pressure cooker. Dried beans have a great texture, but for speed and convenience, canned works just fine. (Secondary Keywords) like "using canned beans" pop up in searches — both methods are tasty.
Q: Can this recipe be made vegetarian?
A: Replace the chicken broth with vegetable broth and omit the chicken. Add extra beans or roasted, spiced sweet potatoes for body and texture.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove and add a splash of broth if needed. This soup also freezes well — freeze in single-serve portions for easy lunches.
Q: Can I make this in an Instant Pot?
A: Yes. Sauté the aromatics using the sauté function, add the rest of the ingredients (except fresh lime and cilantro), and pressure-cook on high for 5 minutes. Quick-release, then stir in the chicken, lime, and cilantro.
Q: Any alternative toppings?
A: Pickled red onions, shredded cheddar, crushed tortilla chips, or a drizzle of olive oil. Avocado and a squeeze of lime always make me happy.
Pairings and Serving Suggestions
- Serve with warm corn tortillas or crusty bread to sop up the broth.
- A simple green salad with a lime vinaigrette pairs nicely for a lighter meal.
- For an at-home taco-night vibe, set up a toppings bar: cilantro, lime wedges, sliced radishes, diced onions, and shredded cheese.
(Secondary Keywords) like “chicken black bean soup” or “chipotle lime soup” are great search terms if you’re hunting for similar recipes or variations. If you enjoy bold flavors with minimal effort, this recipe will be a keeper in your rotation.
Sourcing and Ingredient Notes
- Chipotle peppers in adobo are usually found on the international aisle of the grocery store. A little goes a long way.
- Use low-sodium broth so you control the salt level. You can always add more later.
- Fresh limes make a difference — bottled lime juice is convenient but less bright.
Final Thoughts
This (Primary Keyword) is one of those recipes that feels elevated but is actually forgiving and quick — perfect for busy evenings or when you want to impress without the cleanup. It’s smoky, satisfying, and brightened with lime in the best possible way. Make a big pot and share with friends, tuck some away in the freezer, and don’t be surprised if this becomes the soup your family asks for on repeat.
Conclusion
If you want more smoky chicken-and-bean inspiration, check out this cozy take on smoky chicken and black bean chili from Wisconsin From Scratch: Smoky Chicken & Black Bean Chili. For another method to make shredded chicken with Mexican flavors, this Mexican Pulled (Shredded) Chicken guide is helpful: Mexican Pulled (Shredded) Chicken.
Thanks for cooking with me — I hope this (Primary Keyword) brings warmth to your table and simplicity to your week. If you make it, drop a note or a photo — Patricia and I love hearing how our recipes fit into your life.
Smoky Black Bean & Shredded Chicken Soup with Chipotle and Lime
Ingredients
Method
- Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat. Add diced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent — about 5–7 minutes.
- Add the carrot and red bell pepper. Cook for another 4 minutes until they start to soften. Stir in the minced garlic, cumin, smoked paprika, and oregano; cook 30–60 seconds until fragrant.
- Stir in the minced chipotle pepper(s) and scrape the bottom of the pan with a wooden spoon to lift any bits. Add the crushed tomatoes and cook for 2–3 minutes to let the tomatoes mellow.
- Pour in the chicken broth and bring to a gentle simmer. Add the black beans and corn. Simmer uncovered for 10–12 minutes so the flavors meld.
- If using raw chicken breasts, poach in the simmering broth for 10–12 minutes until cooked through, then shred with two forks. If using shredded rotisserie chicken, stir it in during the last 5 minutes of simmering to heat through.
- Stir in the lime juice and most of the cilantro (save a little for garnish). Taste and season with salt and pepper.
- Serve hot with a dollop of sour cream or Greek yogurt, slices of avocado, a sprinkle of cilantro, and crunchy tortilla chips. A wedge of lime on the side is essential.