Chicken-and-Black Bean Soup

Chicken-and-Black Bean Soup

Southern Living APRIL 2005

  • Yield: Makes about 2 quarts
  • Cook time:10 Minutes
  • Prep time:10 Minutes


  • 1 small onion
  • 1/2 green bell pepper
  • 1 teaspoon hot oil
  • 1 (16-ounce) jar spicy black bean dip
  • 2 (16-ounce) cans black beans
  • 2 cups chopped cooked chicken
  • low-fat sour cream
  • shredded Cheddar cheese
  • baked tortilla strips
  • diced tomatoes
  • avocado slices


Dice 1 small onion and 1/2 green bell pepper; sauté in 1 teaspoon hot oil in a Dutch oven over medium-high heat 3 minutes. Whisk in 4 cups chicken broth and 1 (16-ounce) jar spicy black bean dip until smooth. Bring to a boil, and stir in 2 (16-ounce) cans black beans, rinsed and drained, and 2 cups chopped cooked chicken. Cook 5 minutes or until thoroughly heated. Top individual bowls of soup with low-fat sour cream, shredded Cheddar cheese, baked tortilla strips, diced tomatoes, and avocado slices.


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Chicken-and-Black Bean Soup recipe