Chipotle Chicken and Black Bean Soup

chipotle chicken and black bean soup recipe

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Chicken simmers with chipotle pepper and black beans, topped with avocado for a healthy soup bursting with flavor!


  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 1 medium to large jalapeño pepper, seeded and chopped
  • ½ tsp cumin
  • pinch cinnamon
  • pinch dried marjoram
  • salt to taste
  • 2 cups kale, stemmed and chopped
  • 5 cups chicken broth
  • 2 ½ cups cooked chicken, shredded or cut into bite sized pieces
  • 1 cup frozen corn
  • 14.5 oz can black beans, drained and rinsed
  • 1 chipotle pepper (from a can of chipotle in adobo sauce), chopped
  • ½ tsp adobo sauce
  • 1 ripe avocado, chopped


  1. Heat the olive oil in a large pot. Add the onion, cook for about 5 minutes until it begins to soften. Add the carrots and cook for a few more minutes.
  2. Stir the jalapeño, cumin, cinnamon and marjoram into the pot. Add the kale, and stir to combine. Add salt to taste.
  3. Add the chicken broth to the pot, bring to a boil. Reduce heat, and simmer uncovered for 10 minutes.
  4. Stir in the chicken, corn and black beans, and simmer for another 10 to 15 minutes.
  5. Scoop the soup into bowls, and serve topped with a handful of chopped avocado.
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