If you’re craving a flavorful and comforting bowl that packs a punch, then this Spicy Chicken and Black Bean Spanish Soup Recipe is about to become your new best friend in the kitchen. Brimming with smoky spices, tender rotisserie chicken, hearty black beans, and a lively splash of lime, this soup blends vibrant colors and bold flavors into one unforgettable meal. Whether you’re cozying up on a chilly day or want something bright and satisfying, this Spanish-inspired soup brings warmth and zest like no other.
Ingredients You’ll Need
Gathering just a handful of wholesome, easy-to-find ingredients is all it takes to create this spectacular soup. Each item plays a key role, whether it’s adding a spicy kick, balancing out the richness, or building that hearty texture you’ll love spooning up.
- Sweet yellow onion: Diced small to provide a mellow sweetness that softens the heat of the peppers.
- Jalapeno peppers: Finely diced for that fiery Spanish flair—adjust the amount to suit your spice preference.
- Minced garlic: Adds aromatic depth and a savory foundation to every spoonful.
- Low-sodium chicken broth: The clear base that carries all your spices and ingredients without overpowering.
- Diced fire-roasted tomatoes and juice: Infuses a robust, smoky tomato flavor that adds complexity and a touch of sweetness.
- Black beans: Drained and rinsed for that perfect creamy, hearty bite and added protein.
- Store-bought rotisserie chicken: Conveniently shredded, it brings juicy tenderness and depth without fuss.
- Corn kernels: Sweet bursts of flavor and a pleasing texture that contrasts beautifully with the beans.
- Fresh lime juice: Brightens and lifts the entire soup with its tangy zing.
- Chili powder: Spices things up with a smoky warmth that’s classic in Spanish cuisine.
- Cumin: Earthy and nutty, it complements the chili powder perfectly.
- Salt and black pepper: Essential seasonings that enhance and balance every flavor.
- Smoked paprika: Adds layers of smoky, slightly sweet complexity that make this soup unforgettable.
- Cayenne pepper: Optional but recommended for those who want an extra spark of heat.
- Fresh cilantro leaves: Finely minced, a fragrant herb that brings freshness and color as a finishing touch.
- Diced avocado: Creamy and cooling as a garnish to mellow the spice and add richness.
How to Make Spicy Chicken and Black Bean Spanish Soup Recipe
Step 1: Prepare Your Crockpot
Start by setting your crockpot to the high heat setting. This will ensure that all those vibrant flavors meld beautifully together while cooking evenly over the next few hours.
Step 2: Sauté the Base Aromatics
Add the diced sweet yellow onion, finely diced jalapenos, and minced garlic right into the crockpot. These foundational ingredients are where your soup begins to build an irresistible, fragrant base.
Step 3: Add Liquids and Spices
Pour in the low-sodium chicken broth, then toss in your chili powder, cumin, salt, black pepper, smoked paprika, and the optional cayenne pepper. Stir everything to start releasing those intense, warm spice aromas that define this soup.
Step 4: Incorporate Proteins and Veggies
Place the shredded rotisserie chicken, drained black beans, drained corn, juicy diced fire-roasted tomatoes along with their flavorful juice, and freshly squeezed lime juice into the mix. Give it all a gentle stir so the ingredients are nicely combined.
Step 5: Slow Cook to Perfection
Let your crockpot work its magic by cooking on high for up to 4 hours, or switch to low and let it simmer for 6 hours. This slow cooking helps deepen the flavors and tenderizes the chicken even further, making every bite rich and satisfying.
Step 6: Final Seasoning Check
After cooking, taste your soup to see if it needs a pinch more salt or spices. This last step ensures the flavors are perfectly balanced, hitting just the right notes of spice, tang, and warmth.
Step 7: Garnish and Enjoy
Top off your bowl with fresh diced avocado chunks and a sprinkle of finely chopped cilantro leaves for a fresh and creamy contrast to the spicy broth.
How to Serve Spicy Chicken and Black Bean Spanish Soup Recipe
Garnishes
The final touches really elevate this soup—diced avocado adds luscious creaminess, while minced cilantro brings a burst of herbal brightness that complements those smoky, spicy flavors beautifully. If you like, a dollop of sour cream or shredded cheese works wonderfully too!
Side Dishes
Pairing this soup with warm, crusty bread or homemade tortilla chips allows you to scoop up every last delicious drop. A side of Mexican rice or a simple green salad helps balance the meal with some additional texture and freshness.
Creative Ways to Present
For a festive touch, serve the soup in individual mini cocotte bowls or hollowed-out bread bowls. You can also offer a toppings bar with extra lime wedges, chopped onions, jalapenos, and cheese so everyone can customize their bowl exactly how they like it.
Make Ahead and Storage
Storing Leftovers
This Spicy Chicken and Black Bean Spanish Soup Recipe keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to preserve its fresh flavors and avoid any spills or odors mingling with other foods.
Freezing
Want to save some for later? This soup freezes beautifully. Just let it cool completely, then portion it into freezer-safe containers or heavy-duty bags. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat your soup gently on the stovetop over medium-low heat or in the microwave to maintain its texture and flavor. Stir occasionally to ensure even heating. If it thickens too much, add a splash of chicken broth or water to loosen it up.
FAQs
Can I make this soup without a crockpot?
Absolutely! You can prepare this soup on the stovetop in a large pot. Simply combine all ingredients after sautéing the onions, jalapenos, and garlic, then simmer gently for 1 to 1.5 hours until flavors meld and the soup is heated through.
How spicy is this soup?
The heat level is adjustable depending on how many jalapenos you use and whether you add cayenne pepper. You can reduce or omit the cayenne for a milder version, or add extra jalapenos for more punch. It’s all about what suits your taste buds!
Can I substitute the rotisserie chicken?
Yes! If you don’t have rotisserie chicken on hand, cooked and shredded chicken breast or thighs work just as well. You can also use leftover roasted chicken or even turkey in a pinch.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you ensure your chicken broth and canned ingredients do not contain any gluten additives. Always double-check labels if you’re sensitive or cooking for someone with gluten intolerance.
What is the best way to add more vegetables?
Feel free to throw in extra veggies like diced bell peppers, zucchini, or chopped carrots when adding your proteins. They’ll boost the nutrition and bulk up the soup, making it heartier without overwhelming the original flavors.
Final Thoughts
Once you try this Spicy Chicken and Black Bean Spanish Soup Recipe, it’s going to be your go-to comfort food for any season. It’s simple to prepare, packed with layers of flavors, and perfectly balanced between spicy, smoky, and fresh. So grab those ingredients, fire up your crockpot, and get ready to savor a bowl full of warmth and deliciousness that feels like a hug in every 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 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Spanish
- Diet: Low Fat
Description
This hearty Spanish Soup combines tender rotisserie chicken, black beans, fire-roasted tomatoes, and a blend of vibrant spices to create a comforting and flavorful meal. Slow-cooked in a crockpot for hours, the soup develops rich, deep flavors that are perfectly balanced by fresh lime juice, creamy avocado, and cilantro toppings. Ideal for a warm, wholesome dinner that serves the whole family.
Ingredients
Vegetables and Aromatics
- 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 tbsp minced garlic
- 14.5 oz corn, drained and rinsed
- 1/3 cup fresh cilantro leaves, finely minced
- Diced avocado for topping
Liquids and Canned Goods
- 32 oz low-sodium chicken broth (4 cups)
- 30 oz diced fire roasted tomatoes and juice (2 cans)
- 30 oz black beans, drained and rinsed (2 cans)
Proteins
- 1 whole store bought rotisserie chicken, bones removed
Seasonings and Spices
- 3 limes, juiced (large)
- 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 crockpot: Set your crockpot to the high setting to begin warming it up and prepare for cooking.
- Add aromatics: Place the diced onion, jalapeno, and minced garlic into the crockpot as the flavor base for the soup.
- Add liquids and seasonings: Pour in the low-sodium chicken broth, then add the spices including chili powder, cumin, salt, black pepper, smoked paprika, and optional cayenne pepper along with the lime juice to infuse bright, zesty flavors.
- Add main ingredients: Incorporate the fire-roasted diced tomatoes with their juice, black beans, shredded rotisserie chicken, and drained corn into the crockpot. Stir everything together evenly to combine all ingredients well.
- Slow cook the soup: Cover and cook the soup on high for up to 4 hours, or switch to low for 6 hours if time permits. This slow cooking allows flavors to meld deeply while tenderizing the chicken and beans.
- Adjust seasoning: Taste the soup and adjust salt according to your preference to ensure a balanced and satisfying flavor.
- Serve and garnish: Ladle the hot soup into bowls and top each serving generously with diced avocado and freshly minced cilantro leaves for a creamy and herbaceous finish.
Notes
- For a spicier soup, increase the jalapeno quantity or add more cayenne pepper.
- Use low-sodium broth to control sodium content, adjusting salt as needed.
- The rotisserie chicken can be substituted with cooked shredded chicken breast for a leaner option.
- This soup stores well and flavors improve after a day; reheat gently on stovetop or microwave.
- Omit avocado topping for a dairy-free and lower-fat version.
