Chicken Black Bean and Rice Soup is a hearty comfort soup that is a meal in itself. You can top it with sour cream, shredded cheese, green onions, or your favorite toppings.
This flavorful, hearty soup is simple to make. You will be surprised to see how fast it comes together; it is done in under an hour. And I love it when there are leftovers. Soup is one of those things that tastes just as delicious the second time around, if not better.
I love making soup, any time of the year. It is so versatile, and you cannot find a better comfort food. This easy chicken black bean and rice soup is hearty and full of flavor.
Helpful tips
- Sauté the onions and garlic to bring out the flavor. Stir them frequently to prevent burning.
- Use low-sodium or no-salt ingredients for a healthier soup.
- Rinse and drain the black beans before adding them to the soup. This will remove excess sodium if you are using salted black beans.
- Taste the soup before adding the salt and pepper. The salt amount may vary depending on whether you use ingredients that are salted or unsalted.
- I like to add raw rice; it makes the soup thick and hearty, but you can use cooked rice, or if you have leftover rice, you can use that as well.
- Add additional broth if the soup becomes too thick.
- Serve the soup with sour cream, shredded cheese, crackers, tortilla chips, or your favorite.
- The soup can be stored in the refrigerator for 3 to 4 days.
- To reheat the soup, heat it in the microwave using a microwave-safe bowl. I like to cover it with a paper towel to prevent splatters. It can also be heated on the stove. Place the desired amount in a saucepan and heat over medium heat until the desired temperature is reached. In both cases, you may need to add some chicken broth to thin out the soup.
Ingredients
- Chicken Breast
- Olive Oil
- Onion
- Garlic
- Chiles
- Diced Tomatoes
- Salsa
- Rice
- Cumin
- Oregano
- Salt and Pepper
Steps for making
Steps one and two
Heat a couple of tablespoons of olive oil over medium heat. Add the onions and garlic and saute for about 4-5 minutes. Stir frequently so they don’t burn. Once the vegetables are sauteed, add the cooked chicken, black beans, rice, diced tomatoes, salsa, chiles, cumin, and oregano.
Steps three and four
Stir in the chicken broth, salt, and pepper. Bring to a boil, reduce the heat, and cook until the rice is tender.
Check out these additional soup recipes
If you make this chicken, black bean, and rice soup, I would love to hear about it! Please leave me a comment and a rating.
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Chicken Black Bean and Rice Soup
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves of garlic about 2 teaspoons
- 2 large cooked chicken breast cut into cubes
- 4 ounce can green chiles
- 14.5 ounce can of diced tomatoes
- 48 ounces of chicken broth
- 2 cups salsa
- 15 ounce can black beans
- 1/2 cup rice uncooked
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt to taste optional
- Pepper to taste
Instructions
- In a large Dutch oven or soup kettle, heat the olive oil over medium heat and add the onion and garlic. Saute for about 4 to 5 minutes, stirring occasionally. Stirring frequently so the vegetables do not burn
- Once the onion and garlic are softened, add the cooked chicken, black beans, rice, diced tomatoes, salsa, chiles, cumin, and oregano. Stir until well combined.
- Stir in the broth, salt, and pepper. Taste the soup before adding salt; it may not need any, depending on whether the other ingredients that are used are salted or unsalted.
- Bring to a boil, reduce the heat, and continue to cook for about 30 minutes or until the rice is tender. Stir occasionally while the soup cooks.
Notes
- Sauté the onions and garlic to bring out the flavor. Stir them frequently to prevent burning.
- Rinse and drain the black beans before adding them to the soup. This will remove excess sodium if you are using salted black beans.
- I like to add raw rice; it makes the soup thick and hearty, but you can use cooked rice, or if you have leftover rice, you can use that as well.
- Taste the soup before adding the salt and pepper. Salt amount may vary depending on whether you use ingredients that are salted or unsalted.
- Add additional broth if the soup becomes too thick.
- Serve the soup with sour cream, shredded cheese, crackers, tortilla chips, or your favorite.
- The soup can be stored in the refrigerator for 3 to 4 days.
- To reheat the soup, heat it in the microwave using a microwave-safe bowl. I like to cover it with a paper towel to prevent splatters. It can also be heated on the stove. Place the desired amount in a saucepan and heat over medium heat until the desired temperature is reached. In both cases, you may need to add some chicken broth to thin out the soup.
Nutrition
This recipe was originally published on November 25, 2015, and it has been updated with new content and pictures on October 23, 2025.
I love, love, love, LOVE, black beans.
This is so comforting and warming. Just what I would love for the lunch.
This looks delicious – such a warming and delicious meal for a cold day!
Looks so filling – more like a chili than a soup! I want this for dinner!
Hi Dawn, black beans are my favorite, this soup looks delicious!
This soup is simple to make and comes together quickly. It is rich, hearty, and has a great flavor. I like to top the soup with shredded cheddar cheese and sour cream.