Tex-Mex Chicken and Black Bean Soup

Tex-Mex Chicken and Black Bean Soup is chockful of fresh ingredients and bursting with flavor. Enjoy a bowl in about an hour!

Enjoy a Fresh Batch of Tex-Mex Chicken and Black Bean Soup!

Bring home some of your favorite flavors from a Tex-Mex restaurant with this delicious batch of soup. Not only are the ingredients fresh, you’ll love how good this looks when you serve to your family and friends. And the best part – it’s healthy!

To make this recipe even quicker, make up the Tex-Mex seasoning ahead of time. If stored in a tight-seal container, you can keep it for up to 6 months. I also like to prep my vegetables a day in advance. While dinner is cooking one night, I will cut up the veggies to store for the next night. The time-saving tricks really help out – especially after a long day at work.

Like the Keto Bacon Cheeseburger Soup, this recipe is also made in one skillet. Yay for more easy clean up!

Tex-Mex Seasoning Mix Ingredients:

¼ cup chili powder 
2 Tablespoons ground cumin
2 teaspoons ground coriander
1 Tablespoon garlic powder 
2 teaspoons smoked paprika 
1 teaspoon fine sea salt
½ teaspoon black pepper

Ingredients:

2 Tablespoons extra virgin olive oil, divided
2-3 large cloves garlic, finely chopped
½ medium white onion, diced
1 medium red bell pepper, diced
Sea salt and black pepper, to taste
1 14-oz. can diced fire-roasted tomatoes with green chilies, with liquid
1 15-oz. can black beans, drained and rinsed
2 whole bay leaves
3½ cups chicken broth, preferably organic
1 lbs. boneless, skinless chicken breasts
1 cup sweet corn kernels
3 Tablespoons fresh lime juice

To Serve:

1 large avocado, diced
Fresh cilantro, chopped
1 large lime, cut into wedges

Instructions:

To prepare the Tex-Mex seasoning mix, combine all ingredients in a medium-sized bowl and stir to combine. Transfer to an airtight storage container and store in a cool, dry place for up to 6 months.

Add olive oil, garlic, onion, and red bell pepper to a large, high-sided skillet set over medium heat. Sprinkle two tablespoons of the Tex-Mex seasoning mix on top and stir to combine. Cook, stirring frequently, until vegetables are crisp-tender and start to develop some color, approximately 4-5 minutes.

Add fire-roasted tomatoes, black beans, bay leaves, and chicken broth and stir to combine. Nestle the chicken breasts into the skillet so they are completely submerged in the liquid.

Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium. Cover skillet loosely with a lid and simmer for 35-40 minutes, or until the chicken is cooked through and shreds easily with two forks.

Stir in corn and fresh lime juice and simmer until heated through, approximately 5-10 minutes. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with diced avocado, fresh cilantro, and lime wedges for squeezing. Enjoy!

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