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Mexican soup with black beans and shredded chicken garnished with sour cream and coriander

Delicious and nutritious Mexican-inspired soup with chicken

  • Author: Elena Elliott
  • Total Time: 30 minutes
  • Yield: 4 serves
  • Diet: Gluten Free


Have you been looking for a good black bean soup recipe? This is THE one! Bursting with flavor, this most delicious, warming and nurturing soup is inspired by Mexican cuisine. Your new staple dinner for the coming winter days.


Chicken stock:

2 free-range or organic chicken thighs

1 small onion

1 bay leave

1 small carrot

1/2 tsp salt

4-5 black peppercorns

The soup:

1 medium-size onion, finely diced

1 garlic clove, minced 

3 tbsp of extra virgin olive oil

1 tsp ground cumin

1 tsp ground paprika

1/2 tsp smoked paprika

1 tsp sea salt

2 large tomatoes, diced or 1/2 tin of organic diced tomatoes, use BPA-free variety

1 tin organic black beans, always use BPA-free variety

1 large potato, diced

1/2 cup quinoa, well rinsed, see note

1/2 thinly sliced kale 

Optional garnishes:

Diced avocado, fresh coriander (cilantro), lime, tortilla chips, sour cream, or yoghurt.


Start by cooking the chicken stock:

Place the chicken thighs, onion, carrot, salt, bay leaves, peppercorns, and approximately 8 cups of water in a medium-sized saucepan and bring to a boil. Lower the heat to a minimum and let it simmer for 60-90 minutes until the chicken meat is very tender and easily comes off the bone. Set aside.

The soup:

Heat the olive oil in a medium-sized saucepan, on medium heat, and add diced onions and garlic. Cook, stirring occasionally, until the onions are soft, about 5 – 10 minutes.

Add spices (cumin, ground paprika, and smoked paprika) and cook for another minute.

Add diced potato and let it cook for a minute stirring frequently. 

Add 1 cup of chicken stock and mix well.

Rinse the quinoa in a mesh colander for a minute or two. Add to the soup.

Add all the remaining ingredients along with 6 cups of chicken stock, with the exemption of kale, and bring to a boil.

Lower the heat to low immediately and let simmer the soup for 10 minutes. Try the potatoes they should be nearly cooked, but still a little bit firm.

Add kale and cook for another 5 minutes. 

Take the chicken meat off the bones and shred it using your fingers or two forks. Add the shredded chicken to the soup and stir.

Serve with fresh coriander (cilantro), and some corn chips. Make sure your chips are made from NON-GMO corn. Enjoy!


As mentioned above, this soup can be cooked with vegetable stock. You can add some cooked (or canned) chickpeas for extra protein.

Make sure you rinse the quinoa properly under running water. If not rinsed properly quinoa has a bitter taste to it. 

This soup can be refrigerated and frozen. You might need some extra stock or water if it got a little too thick.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: Mexican chicken soup, soup, chicken soup, Mexican dinner