Kalyn's Kitchen

Chicken and Pinto Bean Soup with Lime and Cilantro

Chicken and Pinto Bean Soup with Lime and Cilantro is a delicious soup that’s made from leftover rotisserie chicken! Omit the beans and add some frozen cauliflower rice to make a lower-carb version of tis tasty soup!

Click here to PIN this tasty Chicken and Pinto Bean Soup!

Chicken and Pinto Bean Soup Recipe with Lime and Cilantro found on KalynsKitchen.com

Food blogs are always a work-in-progress, and it’s no secret I’ve been updating my photos on this blog for many years now. I was happy to improve the photos on this Chicken and Pinto Bean Soup with Lime and Cilantro! This is something I would happily devour for lunch or dinner, and it had been needing a new photo for a long time!

This soup is a good one to make with leftover rotisserie chicken, and if you’re not a cilantro fan I’d use thinly sliced green onions instead. If you omit the beans this can be a tasty low-carb soup option; add some frozen cauliflower rice if you prefer.

What ingredients do you need for this recipe?

  • onion
  • chopped garlic
  • olive oil
  • chicken broth (see notes)
  • dried oregano, preferably Mexican Oregano (affiliate link)
  • ground cumin (affiliate link)
  • ground Chipotle chile pepper (affiliate link), or use your favorite hot sauce
  • canned pinto beans
  • diced, cooked chicken
  • canned diced green chiles
  • hummus or refried beans (optional, see notes)
  • fresh-squeezed lime juice
  • chopped fresh cilantro

How can you make a lower-carb version of this soup?

To make a similar soup that’s lower in carbs, replace the 2 cans of Pinto Beans with 2-3 cups of cauliflower rice. Add the cauliflower rice after the soup has simmered about 30 minutes. You may also want to leave out the optional 1/2 cup of hummus or refried beans.

Chicken and Pinto Bean Soup with Lime and Cilantro found on KalynsKitchen.com

How to Make Chicken and Pinto Bean Soup with Lime and Cilantro:

(Scroll down for complete printable recipe.)

  1. I cooked the onions and garlic right in the soup pot, which saved dirtying another pan!
  2. Then add the chicken stock, dried Mexican Oregano (affiliate link), ground cumin (affiliate link), and ground Chipotle chile pepper (affiliate link) or hot sauce and simmer for about 15 minutes to blend the flavors.
  3. Add the pinto beans with juice from the can, diced chicken, and 1/2 cup hummus or refried beans (to thicken the soup, optional).
  4. Let the soup simmer on low for about an hour. 
  5. (If you’re replacing pinto beans with cauliflower rice, add that when the soup has simmered about 30 minutes.)
  6. If you’re not a cilantro fan like I am, I’d use thinly sliced green onions to add some color to the soup. Chop the cilantro or green onions just before you’re ready to serve.
  7. Stir in the chopped cilantro or thinly sliced green onions, turn off the heat, and let soup sit for a minute or two to wilt the cilantro.
  8. Serve hot, with extra chopped cilantro and/or lime to add at the table.

Chicken and Pinto Bean Soup with Lime and Cilantro thumbnail image of finished soup

More Tasty Recipes with Beans:

Beans and Legumes Index ~ Slow Cooker or Pressure Cooker
Pressure Cooker Spicy Pinto Bean Soup with Ham ~ Kalyn’s Kitchen
Spicy Slow Cooker Soup with Turkey, Pinto Beans, Peppers, and Chiles ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Chicken and Pinto Bean Soup with Lime and Cilantro

Chicken and Pinto Bean Soup with Lime and Cilantro

Yield 6 servings
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes

Chicken and Pinto Bean Soup with Lime and Cilantro is made from leftover rotisserie chicken, and this is tasty and so easy to make!


  • 1 onion, diced small
  • 1 T chopped garlic
  • 2 tsp. olive oil
  • 8 cups  chicken broth (see notes)
  • 2 tsp. dried oregano (preferably Mexican Oregano)
  • 1 T ground cumin
  • 1/2 tsp. ground Chipotle chile powder (or use your favorite hot sauce)
  • two 15 oz. cans pinto beans (see notes)
  • 4 cups diced, cooked chicken
  • one 4 oz. can diced green chiles (see notes)
  • 1/2 cup hummus or refried beans (optional, see notes)
  • 1/4 cup lime juice
  • 1 cup chopped fresh cilantro (see notes)


  1. Heat olive oil in frying pan or in the soup pot, then cook onion 2-3 minutes.
  2. Add garlic and cook a couple of minutes more.
  3. In large soup pot combine homemade chicken stock or canned chicken broth, onions, garlic, oregano, ground cumin (affiliate link), and Chipotle chile powder and let simmer on low about 15 minutes.
  4. Add 2 cans pinto beans with juice, cooked chicken, diced green chiles (affiliate link), and hummus or refried beans (if using) and simmer one hour or a little longer, until flavors are well combined, and beans are quite soft.
  5. Turn off heat and stir in lime juice (I use my fresh-frozen lime juice) and chopped cilantro.
  6. Serve hot, with more chopped cilantro and lime juice to be added at the table if desired.


If you don't have homemade chicken stock use 4 1/2 cans chicken broth, or put the whole 5 cans and just simmer a bit longer. Be sure to buy Anaheim chiles, not Jalapenos unless you really like it hot! Omit the hummus or refried beans if you want less carbs or prefer a more brothy soup. Use less cilantro or substitute thinly sliced green onion if you’re not a cilantro fan.

If you want to omit Pinto Beans for a lower-carb soup, add 2-3 cups frozen cauliflower rice after the soup has simmered about 30 minutes.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 530Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 91mgSodium: 1527mgCarbohydrates: 53gFiber: 17gSugar: 4gProtein: 41g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pinto beans are considered a “good” carb for the original South Beach Diet and this Chicken and Pinto Bean Soup with Lime and Cilantro would be approved for all phases of South Beach. Although beans are a limited food for Phase One, in a soup like this with lots of other ingredients, you can have a regular sized serving. Pinto beans are too high in carbs for this to be suitable for most other low-carb eating plans, but you could make a more carb-conscious version of this by using more chicken and replace the beans with some frozen cauliflower rice.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Chicken and Pinto Bean Soup with Lime and Cilantro

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    23 Comments on “Chicken and Pinto Bean Soup with Lime and Cilantro”

  1. I have made this recipe so many times, it’s delicious. Sometimes I even add a little rice, AMAZING

  2. Tammy I'm always happy when something is a hit with the kids!

  3. This was fantastic, thank you!! Even my kids enjoyed it.

  4. Thanks Lydia. There was definitely a lot of room for improvement.

  5. That soup really comes alive in the new photos!

  6. This looks so beautiful! I am warming up to cilantro — it took me a while, but it's growing splendidly in this garden and I want to better use it!

  7. Teresa and John, thanks for much for taking time to let me know you liked it!

  8. Hi Kalyn,

    My husband and I made this for dinner tonight and wanted to let you know how much we loved it. This soup really hit the spot on a cold and rainy winter night. Thank you so much!
    Teresa and Jon

  9. We used refried beans, no hummus around in the kitchen and it turned out great! One of those dinners you keep eating even when you feel full. Will definitely make this one again! So great. 😀

  10. Braden, thanks. You’re making me blush.

  11. Another winner from Kaylyn. I swear, you post the BEST recipes found anywhere. And your photographs are awesome too. Just another reason why you’re on my blogroll.

    Thanks yet again.

    Best –

  12. Mimi, I think the diet is updated once in a while, so maybe you have an older edition. I know at one time they didn’t allow tomatoes on phase one but that was changed.

  13. Well, that’s a relief, Kalyn. I have the trade paperback version of the diet and there are some inconsistencies, I think.

  14. Mimi, I think skim milk is fine for phase one. My book just says to avoid whole milk or 2% milk. (I’m looking it up in the pocket guide.) Glad you like the recipe archives. If I had been smart enough to start this blog on a different blogging platform I could have saved myself a lot of work, but I do think it’s pretty easy to find things. You can also search by ingredient or recipe title. I can tell from my stats that a LOT of people who come here use the recipe archives.

    Anna, I love it when you call me brilliant. Seriously, it worked very well.

  15. Your addition of hummus to thicken the soup is brilliant! I’ll have to try that sometime!

  16. This looks wonderful! But what I really came over to tell you, Kalyn, how much I appreciate your recipe index. It is a lifesaver!

    I am on Day Three of Phase One. I am doing OK. The one thing I find I cannot go without, though, is skim milk.

    I’ll be featuring some of your recipes over the next week or so.


  17. Alanna, what a great collection of soups you’ve assembled.

    Blest, I would love that recipe for SB cheese biscuits if you have it. I buy hummus from Costco which stays good in the fridge for several months literally. I think homemade might spoil a little sooner, but it would be good for 2-3 weeks at least.

    Tanna, thanks. The hummus was a great addition. It seemed a little thin without out.

  18. I like the secret ingredient trick! and I love hummus!
    You are the soup queen!!

  19. The SB cheese biscuits would be a great complement to this too! Looks yummy!

    Question – how long does homemade hummus keep in the fridge, do you think?

  20. Yum, yumm! Thanks so much for another inspiring soup, Kalyn! I’m updating now so look for your link (and a half dozen others, they’re still coming in!) shortly.