Black bean & chicken soup. It’s what’s for dinner. And it’s darn easy, too.


Last night I made the following meal for my family:

  • Black bean & chicken soup
    • Served with rice, bread, and sour cream

This is one of my favorite recipes because it’s so easy and can be amended to include whatever else you have in the house you want to use up. Well, not so much lemons or waffles, but you get what I mean.


In my case, I had some deli chicken slices I was sent home with. Since I already did the sandwich thing over the weekend, I decided the case of black beans in my kitchen would probably serve as a better dinner-base candidate than chicken salad.

I think I found the original recipe for this online at AllRecipes or something, but I’ve made it so many times and forgotten adjusted so many things, I wouldn’t even recognize it if I saw it anymore.


Just a warning: As with any bean-type soup, this recipe packs a lot of protein; however, the addition of chicken gives it an extra punch. I used to like it as a post-workout food, providing all the protein and carbs I needed to refuel. You know. Back when I worked out, like, at a gym.

Instead of explaining it in paragraph form like usual, I’m going to attempt to write this out in semi-recipe form. (Foreshadowing? Perhaps.)


Easy Black Bean & Chicken Soup

Prep time: 5-10 minutes | Cook time: 20 minutes | Servings: 4-6


  • 3 cans black beans (16 oz ea)
  • 1 can diced tomatoes (16 oz)
  • 1/2 diced onion (white or yellow)
  • 7 cups stock (your choice)
  • 1-2 cups diced, cooked chicken
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • Garlic Powder
  • Cumin
  • White rice (optional)
  • Sour cream (optional)


  1. In a large pot on med-high heat, combine the olive oil and onion until the onion starts to soften.
  2. Combine the stock, 2 cans beans, and tomatoes with the onions. If using stock concentrate, heat until concentrate dissolves.
  3. Using a stick blender, puree all solids in pot. Alternatively, puree ingredients in batches using a food processor.
  4. Add remaining can of black beans and chicken.
  5. Season to taste with salt, pepper, garlic powder, and cumin. My tastes generally prefer about 1-2 teaspoons of each to start, FYI.
  6. Heat to boiling, then reduce to simmer for about 20 minutes.
  7. Serve over white rice with sour cream. Add bread if you’re fancy and like the starch.


And that’s my share! Talk to you soon.


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