If you’re craving a bowl full of bold flavors and comforting warmth, this Spicy Chicken and Black Bean Spanish Soup Recipe is exactly what you need. Bursting with smoky spices, tender shredded chicken, and hearty black beans, this soup delivers a vibrant dance of heat and zest that feels like a cozy hug in a bowl. It’s the perfect crowd-pleaser for those chilly evenings or anytime you want to bring a little fiesta to your dinner table. Plus, it’s wonderfully simple to prepare, making it a total winner for any home cook.
Ingredients You’ll Need
Each ingredient in this soup plays a crucial role, whether it’s adding a kick of spice, a layer of texture, or a splash of bright color. The beauty of this recipe lies in its simplicity, with everyday pantry staples coming together to create something truly special.
- Sweet yellow onion: Adds a mellow sweetness and forms the flavorful base of the soup.
- Jalapeno peppers: Bring the heat with fresh, zesty spice that wakes up every bite.
- Minced garlic: Delivers aromatic depth and a classic savory punch.
- Low-sodium chicken broth: Keeps the soup light while providing comforting brothiness.
- Diced fire-roasted tomatoes: Add smoky richness and vibrant color to the dish.
- Black beans: Give the soup hearty texture and plant-based protein.
- Rotisserie chicken: Tender shredded chicken infuses the soup with savory goodness and convenience.
- Corn: Adds a touch of sweetness and fun pop with each bite.
- Lime juice: Brightens flavors with fresh citrus tang.
- Chili powder, cumin, smoked paprika, and cayenne pepper: The essential spice blend that defines the soup’s bold and smoky profile.
- Salt and black pepper: Balance and enhance all the other flavors perfectly.
- Fresh cilantro leaves: Finish the soup with a burst of fresh herbal brightness.
- Diced avocado: Creamy, cooling topping that complements the spicy heat beautifully.
How to Make Spicy Chicken and Black Bean Spanish Soup Recipe
Step 1: Prepare Your Crockpot
Start by setting your crockpot to high. This step ensures everything cooks evenly and the flavors meld together beautifully throughout the simmering process.
Step 2: Build Your Flavor Base
Next, add the diced sweet yellow onion, diced jalapenos, and minced garlic straight into the crockpot. These fresh aromatics are the foundation for your soup’s incredible depth of flavor, releasing their savory and spicy notes as they cook.
Step 3: Add the Main Ingredients
Pour in the chicken broth, black beans, shredded rotisserie chicken, corn, and lime juice. Sprinkle the chili powder, cumin, salt, black pepper, smoked paprika, and cayenne pepper over the top. These spices bring heat, smokiness, and complexity that elevate the soup from simple to spectacular.
Step 4: Incorporate the Tomatoes and Combine
Now add your fire-roasted diced tomatoes with their juices, black beans, and the chicken into the pot. Stir everything gently to combine all those vibrant ingredients and spices, ensuring every bite packs a punch.
Step 5: Let It Simmer
Cover your crockpot and cook on high for up to 4 hours or on low for 6 hours. Patience here is key because the longer cooking time lets those flavors meld and enhances the tender texture of the chicken and beans.
Step 6: Final Taste Test
Give your soup a good stir and taste. Adjust the seasoning with additional salt if needed to perfectly balance the flavors according to your preference.
Step 7: Add the Finishing Touches
When ready to serve, top your soup generously with diced avocado chunks and freshly minced cilantro. These fresh, creamy toppings bring texture contrast and brighten the whole dish wonderfully.
How to Serve Spicy Chicken and Black Bean Spanish Soup Recipe
Garnishes
Adding diced avocado and fresh cilantro is a game changer. The creamy avocado cools down the spicy notes, while the cilantro adds a bright, herbal lift that makes the soup pop.
Side Dishes
This soup pairs beautifully with warm, crusty bread or soft corn tortillas for dipping. A simple, crisp green salad can also balance the richness and complement the zesty flavors.
Creative Ways to Present
For a party or family meal, serve this soup in individual rustic bowls garnished with a lime wedge on the side. You can even serve it with a dollop of sour cream or shredded cheese on top for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Leftover soup should be cooled completely and stored in an airtight container in the refrigerator. It will stay fresh for up to 4 days, making it perfect for quick lunches or dinners during the week.
Freezing
This soup freezes exceptionally well. Divide it into freezer-safe containers or heavy-duty zip-top bags, leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally until warmed through. Avoid boiling rapidly to keep the chicken tender and prevent the avocado from turning bitter if you add toppings before storing.
FAQs
Can I make this soup without the jalapenos?
Absolutely! If you prefer a milder soup, you can omit the jalapenos or reduce them significantly. The other spices still provide plenty of flavor without overwhelming heat.
What can I substitute for rotisserie chicken?
If rotisserie chicken isn’t available, cooked shredded chicken breast or thighs work well. You can even use leftover roasted chicken to keep things convenient.
Is this soup gluten-free?
Yes, this Spicy Chicken and Black Bean Spanish Soup Recipe is naturally gluten-free, making it a safe and delicious option for those avoiding gluten.
Can I use canned corn and beans for this soup?
Yes, canned corn and black beans are perfect for this recipe—just make sure to drain and rinse them well to keep the flavors bright and reduce sodium.
How spicy is this soup?
This soup has a pleasant kick thanks to the jalapenos and cayenne, but you can easily adjust the heat level to suit your taste by adding less or more pepper or leaving out the cayenne altogether.
Final Thoughts
Trust me, once you try this Spicy Chicken and Black Bean Spanish Soup Recipe, it’s going to become one of your go-to comfort foods. It’s hearty, flavorful, and packed with just the right amount of zest and spice to keep your taste buds coming back for more. Whether you’re feeding a crowd or just craving something deliciously simple, this soup has your back. Give it a try and enjoy every cozy, vibrant spoonful!
Print
Spicy Chicken and Black Bean Spanish Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 to 6.6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Spanish
- Diet: Low Fat
Description
This flavorful Spanish Soup combines tender rotisserie chicken, black beans, fire-roasted tomatoes, and vibrant spices simmered together to create a comforting and hearty meal. Infused with fresh lime juice, jalapenos, and topped with creamy avocado and cilantro, this slow-cooked soup is perfect for warming up on chilly days or serving as a satisfying dinner for family and friends.
Ingredients
Vegetables and Herbs
- 1 cup sweet yellow onion, peeled and diced small (about 1 medium onion)
- 2 large jalapeno peppers (about 4 to 5 inches long), diced very small
- 2 tablespoons minced garlic
- 1/3 cup fresh cilantro leaves, finely minced
- Diced avocado for topping
Broth and Liquids
- 32 oz low-sodium chicken broth (4 cups)
- 30 oz diced fire roasted tomatoes and juice (2 cans)
- 3 large limes, juiced
Protein and Beans
- 1 whole store-bought rotisserie chicken, bones removed
- 30 oz black beans, drained and rinsed (2 cans)
Vegetables
- 14.5 oz corn, drained and rinsed
Spices
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons salt (or to taste)
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional and to taste)
Instructions
- Prepare the Crockpot: Turn your crockpot on to the high setting to preheat it before adding ingredients.
- Add Aromatics: Add the diced onion, jalapeno, and minced garlic into the crockpot, allowing their flavors to infuse the base of the soup.
- Add Base Ingredients: Pour in the chicken broth, then add the drained black beans, shredded rotisserie chicken, drained corn, and fresh lime juice. Sprinkle in chili powder, cumin, salt, black pepper, smoked paprika, and cayenne pepper to flavor the soup.
- Add Tomatoes and Combine: Add the diced fire-roasted tomatoes with their juices into the mixture along with any remaining black beans and chicken. Stir gently to combine all ingredients evenly.
- Cook the Soup: Cover and cook the soup on high for up to 4 hours, or on low for 6 hours. This slow cooking melds the flavors and tenderizes the chicken thoroughly.
- Adjust Seasoning: After cooking, taste the soup and adjust salt as needed to suit your preference.
- Serve and Garnish: Ladle the soup into bowls and top each serving with diced avocado and freshly minced cilantro for a burst of creaminess and freshness.
Notes
- The cayenne pepper is optional and can be adjusted depending on how spicy you prefer your soup.
- Using a rotisserie chicken saves time and imparts a delicious, roasted flavor to the soup.
- For a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken or replace with a plant-based protein.
- Lime juice added at the end brightens all the rich, smoky flavors.
- Leftovers keep well and taste even better the next day as the flavors deepen.
