Prep Time:
20 Mins
Cook Time:
2 Hours 14 Mins
Makes 6 cups

How to Make It

Step 1

Sauté onion and next 4 ingredients in hot oil in a Dutch oven over medium heat 2 to 3 minutes or until onion is tender and fragrant. Add garlic, and cook 1 minute.

Step 2

Stir in tomatoes and next 4 ingredients until well blended. Stir in chicken. Cover, reduce heat to low, and cook 2 hours. Shred chicken with two forks in Dutch oven. Add black beans, and cook 10 more minutes. Stir in salt. Serve with desired toppings.

Step 3

Note: Store any leftovers in an airtight container in the refrigerator up to 2 days, or freeze up to 3 months. Thaw in refrigerator. When reheating, add water or canned broth to reach desired consistency.

Ratings & Reviews

CaroljwS's Review

February 02, 2011
This recipe tasted like BBQ Chili. It was savory. Mmmmm! I used Kosher Chicken breast that my hubby had been marinating over-night. He just threw together a number of different ingredients, so as much as I would like, I can't repeat it exactly. That may have effected the taste. I cut the chicken into strips before adding it to the pot as a substitute for the chicken tenders. This soup is nothing like I expected for Black Bean Soup, but that's okay. It was delicious and easy.

tara31's Review

February 02, 2011
Absolutely delicious, and even better the next day! I used vegetable broth and skipped the chicken for a vegetarian soup. Don't skip diced fresh avocado on top - the coolness really tames the spice!

Becky54's Review

October 06, 2010
Very good. Will make again.

Devery's Review

July 02, 2009
This is a wonderful recipe that doesn't require a lot of fresh ingredients. I can throw it all together from cans and even frozen onions and chicken and the family loves it. It's also easy to store and take to work.

pitotgirl's Review

March 01, 2009
This is the easiest, best black bean soup I've ever had!! We all love it - the spices are set off by the touch of sweet from the oj - and did I mention how easy it is?? We LOVE it!!