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Kalyn's Kitchen

Chicken, Black Bean, and Cilantro Soup

This tasty Chicken, Black Bean and Cilantro Soup is low-glycemic and gluten-free, and this is such a lovely combination of flavors. Use Soup Recipes to find more recipes like this one.

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Chicken, Black Bean, and Cilantro Soup found on KalynsKitchen.com.

Salt Lake has gotten about 24 inches of snow in the last 24 hours, and I could use some comfort food, so this delicious Chicken, Black Bean, and Cilantro Soup sounds perfect. This is a quick and easy recipe, especially if you have some leftover rotisserie chicken in the fridge.

If you’re a regular reader you know I’m constantly going through the archives of the blog and updating old posts with new photos. And the new photos here are a big improvement over the original photo, with soup spilled all over the edge of the bowl! Hopefully the new photo will convince you that this is a very tasty soup. I’m a better cook now than I was then, so I’m also updating the recipe with slightly better instructions. Best of all, if you have leftover rotisserie chicken, you can have this on the table in about 30-40 minutes.

Chicken, Black Bean and Cilantro Soup found on KalynsKitchen.com

Heat the oil in a heavy soup pot, then saute the diced onion and celery about 3-5 minutes, until they are soft but not browned. Add the ground cumin, chili powder, celery seed, and garlic and saute about 2 minutes more. Add chicken stock, vegetable broth, canned tomatoes, and salsa and let simmer 10 minutes. (Boring photo, but this is an important step.)

While the soup simmer diced up some cooked chicken into small pieces until you have about 2 cups diced chicken. Add the chicken and 1 or 2 cans of black beans to the soup, taste to see if you want to add the green Tabasco Sauce, then simmer on low about 15-20 minutes. While this mixture simmers wash, spin dry, and chop enough fresh cilantro to make 1 cup chopped cilantro. (You can use less, but I wouldn’t!)

Add the cilantro and let the simmer simmer 5 minutes more. Then add 3 T fresh-squeezed lime juice and simmer 2-3 minutes more. Serve hot, with cut limes to squeeze into the soup and sour cream if desired.

Chicken, Black Bean and Cilantro Soup found on KalynsKitchen.com

More Soups for People Who Like Cilantro:

Coconut and Lime Chicken and Rice Soup from Kalyn’s Kitchen
Pressure Cooker Spicy Pinto Bean Soup with Ham, Tomatoes, and Cilantro from Kalyn’s Kitchen
Chickpeas, Ginger, and Coriander Soup from Pinch My Salt
Carrot and Cilantro Soup from He Cooks, She Cooks
Minced Beef and Cilantro Soup from Cooking with the Single Guy

Chicken, Black Bean, and Cilantro Soup

This Chicken, Black Bean and Cilantro Soup is a quick and easy option for a tasty dinner.

Ingredients:

  • 1 small onion, diced small
  • 1 cup celery, diced small (use celery leaves too if available)
  • 2 tsp. olive oil
  • 1 T ground cumin
  • 1 T chili powder
  • 1 tsp. celery seed
  • 1 tsp. garlic powder or garlic puree
  • 4 cups homemade chicken stock (or 2 cans chicken broth)
  • 1 can vegetable broth
  • 1 can petite diced tomatoes
  • 1 cup salsa (I used Pace Picante Sauce)
  • 6-8 drops Green Tabasco Sauce or your favorite hot sauce (taste to see if you want this)
  • 1 or 2 cans black beans (not drained unless you choose to rinse the beans to reduce the amount of sodium)
  • 2 cups cooked chicken, cut in very small pieces (leftover rotisserie chicken is great for this)
  • 1 cup chopped cilantro leaves and stems (chop the stems very small), plus more for serving if desired
  • 3 T fresh lime juice
  • cut limes, for serving (optional)
  • sour cream, for serving (optional)

Directions:

  1. In a large heavy soup pot, saute onions and celery in olive oil 3-5 minutes, until soft but not browned.
  2. Add the ground cumin, chile powder, celery seed, and garlic and saute about 2 minutes more.
  3. Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes.
  4. After 10 minutes, taste for hotness and add green Tabasco if desired.
  5. Add black beans and chicken and simmer 15-20 minutes more.
  6. While the soup simmer, wash, dry and chop enough fresh cilantro to make 1 cup chopped cilantro. and squeeze enough limes to make 3 T juice.
  7. After 15-20 minutes, add the chopped cilantro and simmer 5 minutes, then add lime juice and cook 2-3 minutes more.
  8. Serve hot with fresh limes to squeeze into the soup, with sour cream and additional chopped cilantro to sprinkle on top if desired.
  9. To make a delicious vegetarian soup, use 3 cans vegetable broth and eliminate the chicken stock, and 3 cans black beans and eliminate the chicken.

Notes:

This recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Black beans are actually allowed for any phase of the South Beach Diet and other low-glycemic diet plans, although the portion size is limited for South Beach Diet Phase One. The black beans would make this Chicken, Black Bean and Cilantro Soup too high in carbs for a low-carb diet, but you can make a lower-carb soup by using 4 cups of cooked chicken and eliminating or cutting down on the beans.

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

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Pinterest image of Chicken, Black Bean, and Cilantro Soup

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    72 Comments on “Chicken, Black Bean, and Cilantro Soup”

  1. Nice to hear from so many fellow cilantro-lovers. Also great to find out that you guys don’t care if I spill soup all over the bowl, because I am such a messy cook!

  2. Oh the horror! A picture of a soup bowl with soup all over the rim! I kid of course – the soup sounds delicious and the bowl of soup looks like it’s actually for eating and not just gazing at.

  3. we’re eating a lot of soups and I find them healthy and nourishing…this is antoher great one on the list!
    Ronell

  4. My husband was the first person who introduced cilantro to me.

    Looks so tempting!

  5. I love Cilantro and this recipe sounds like a winner, can’t wait to try it. So glad I found your blog.

  6. This sounds delicious! I absolutely love cilantro, and this soup is a must-try on my list.

  7. my wife didn’t like cilantro for a long time, but now she doesn’t think it’s too bad.

    It’s definitely a preferred taste for some, while weird to many others.

  8. When I first tried cilantro I did not like it too much but now I can;t get enough of it! It goes really well in soups.

  9. i love cilantro, although sadly i’ve never grown my own! i made a great corn and cilantro salad this summer, but i’ve never put it in a soup. this looks great!

  10. Your worse photo looks better than my best 😀 This soup sounds perfect for me…with lots and LOTS of cilantro!!!

  11. Comments before this one were from late 2005 when I first posted this recipe. I love the historical aspects of some of these early comments. A lot of these bloggers are still good blogging friends.

  12. Fortunately I love cilantro. I say “fortunately,” because I love it. And I love to love it. But I totally understand that some folks find it soapy.
    Deborah Madison has a soup recipe in Local Flavors that calls for an absurdly huge amount of cilantro — and it works! (She’s a genius.)
    I’m a dud at growing it, though. Cold weather crop? Oh. I’ll buy a plant this week while I’m getting new chives and thyme!

  13. Once upon a time, around 4 years ago (wow it’s been that long!), i didn’t have a garden patch of my own and i was allowed by my soon to be mother in law to grow some herbs in her garden. I grew cherry tomatoes, mint, parsley and coriander (cilantro). It was around the end of spring that i started potting them and they went wild! The cherry tomatoes could not stop producing sweet and juicy fruit and the coriander, mint and parsley were lush green and they took over the patch i had. The only thing was like you said some people either love it or hate it. Well in this case, only moi has it in the food so what i did to keep it growing is even when it’s not needed in cooking, i would still trim the stalk to encourage them growing.

    That’s a lovely soup you’ve created Kalyn.

  14. How correct you are about the love-hate status of cilantro, Kalyn! In india, we generously sprinke the herb in our daily cooked lentils (dal). At our home, my mother and brother love their dal to be profusely cilantro-ed, whereas I can’t stand even a speck of it in my food. I can never understand them and vice versa. lol.

    That said, your soup looks super delicious!

  15. Hi kalyn, guess, once you relish the flavour there’s no turning back on cilantro,you get hooked on to it’s flavour!

  16. I love cilantro too! In fact, we had it in two recipes tonight, fresh guacamole and sprinkled on Soffrito Rice. Yum.

  17. i am one of the pour souls that has the soap gene… bleck.

    enjoy your cilantro !

  18. I, too, LOVE cilantro. But I have the same trouble trying to grow it here with our warm springs. I had no idea cilantro was actually a cold weather crop until one year I had some volunteer seedlings peeking out of the snow.

  19. I LOVE cilantro! I plan on trying your recipe. Thanks!
    Paz

  20. Love, love, love cilantro! Had for the first time (that I realized, anyway) in 2001 and have been a fan ever since. Made black bean soup last night and forgot to get cilantro at the store and the soup was sorely lacking. My hubby also loves it (thank god!). I think you’re right that people either love it or hate it.