Chicken Corn Soup with Black Beans
This hearty chicken corn soup with black beans combines tender shredded chicken, sweet corn, vegetables, and smoky Mexican-inspired spices in a flavorful broth. Finished with fresh avocado, cilantro, and green onions, it's a satisfying one-pot meal that's easy to make and naturally gluten-free when prepared with gluten-free broth and seasonings.
Ingredients
- 1 boneless skinless chicken breast
- 2 boneless skinless chicken thighs
- 3/4 cup dried black beans
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 green bell pepper diced
- 1 red bell pepper
- 3 garlic cloves minced
- 2 medium tomatoes diced
- 2 ears fresh corn kernels removed
- 6 cups chicken broth plus more as needed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder
- Salt and black pepper to taste
- 1 avocado sliced
- 2 green onions thinly sliced
- 1/4 cup fresh cilantro
- Lime wedges optional
Instructions
- Cook the dried black beans separately in a pot of water until tender. Drain and set aside.
- Add the chopped onion, carrots, celery, and garlic to a large soup pot. Pour in the chicken broth, bring to a boil, and cook until the vegetables begin to soften.
- Add the green and red bell peppers, fresh corn, tomatoes, cumin, chili powder, smoked paprika, and chipotle powder. Stir to combine.
- Add the raw chicken breast and thighs to the pot. Reduce to a gentle simmer and cook until the chicken reaches an internal temperature of 165°F.
- Stir the cooked black beans into the soup and allow the flavors to come together.
- Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the soup, stir, and adjust the salt and pepper to taste.
- Ladle the soup into bowls and garnish with sliced avocado, fresh cilantro, and chopped green onions. Serve hot.
Notes
• Black beans: Cook dried beans until fully tender before adding them to the soup. For a quicker version, substitute one 15-ounce can of drained and rinsed black beans.
• Corn: Fresh corn provides sweetness and texture, but frozen corn works well too.
• Spice level: Chipotle powder adds smoky heat. Adjust the amount to your preference.
• Chicken: Keep the broth at a gentle simmer to prevent the chicken breast from becoming dry.
• Storage: Refrigerate leftovers for up to 3–4 days or freeze for 2–3 months for best quality. Add fresh avocado and herbs just before serving.
• Recipe reconstruction: Ingredient quantities are estimates based on the original cooking photographs.