web analytics
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.

Click Here to PIN Chicken, Black Bean, and Cilantro Soup!

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

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

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

  1. Wow, I have not heard of that before; sounds like you definitely don't want to eat it. I'd substitute a smaller amount (maybe 1/2 cup) of chopped parsley for the cilantro, or just leave it out entirely. I think you could also use chopped celery leaves as the "herb" here; I love their flavor.

  2. Kaylyn,

    This soup sounds wonderful, except I'm one of those people that hates cilantro. I'm not fond of the taste, but the kicker is that it makes me feel wierd, almost drunk, so I avoid it completely.

    Is there any substitution that would be almost as good as cilantro?

  3. Shirley, glad you are inspired to make it by the new photos!

  4. Kalyn, I'm so glad that you updated this post because I can't wait to make this soup. March has teased us with some warm days, but good soups are still very welcome, especially when I don't have the wood stove going and it gets a bit chilly in our house. Love the new photos, too! Thanks as always. 🙂

    Shirley

  5. Katy, Glad you're enjoying the blog!

    I'm going to answer here so you know why I don't do it that way. The print with picture isn't an option with the blogging software I use. I'm creating each of the printer friendly pages on a separate site, and I would have to add pictures by hand to the printer-friendly pages. For most people, dding more to those pages would defeat the purpose of having them (so that a recipe prints on one page) and the only way to give people a choice would be to create two printer pages for each recipe (which I'm not willing to do, at least not at this point.)

    I also don't want to add the phase to the recipe for several reasons. First, many people use this site who aren't on South Beach, which is why I discuss the phase after the recipe in the main post. Second, I am working hard to keep the printed part of the recipe as short as possible so that it doesn't go over one page. It seems easy enough to me to just make a note of it when you print the page if you can't tell from the ingredients.

  6. Hi Kalyn. This isn't a post to be published but a question/comment (or two). I print a lot of your recipes so it would be great if you could include your "phase" advice on the recipe (eg. suitable for first phase, etc.). Also, is there a reason you don't have an option to print the recipe with the picture? Since your photos are so good, it's a shame not to have that option. Otherwise, if I want your phase advice and a picture, I have to save to a new file, add it all together and then print that new doc. I noticed a lot of the other cooking bloggers have the "print with picture" option. Thanks for your great site – I use the recipes all the time.

    Katy McCoy, Sacramento

  7. Eliza Jane and Strawbz, hope you enjoy the soup!

  8. Wow this looks really yummy – I'm going to have to try it out 🙂

  9. This soup looks delicious! I'm a college student and I live in community dorms, so the idea of having a one pot meal that uses rotisery chicken is great! I love cilantro in salsa and gacamole but my mom doesn't so this will be the first time I've tried it in soup!

    I come to your site almost daily just to see what's new! Thanks for helping me keep off the freshman 15!

  10. Lydia, thank you! I have definitely improved, right?

  11. Wonderful contrast between the new and old photos! Soup is the hardest thing to get right, but it's such fun when you get a photo that makes the soup look as good as it tastes. Well done!

  12. I'm making this soup right now! I used smoked paprika in place of the chile powder, and it smells fabboo. Thanks for the recipe. Your site is lovely and well-organized.

    On a side note, I'm the only person I know who went from hating cilantro (soapy, the whole bit) to absolutely loving it (suddenly, in one day), and now I can't get enough. So I guess it's not genetic. Unless I mutated.

    I made a cilantro martini (cilantro, simple syrup, lime juice, gin, vodka) last night. It was really great with the Thai green curry I also made.

    Thanks for spreading the cilantro love!

  13. Jennifer, so glad you liked it, and the addition of garlic and ginger sounds good to me too.

  14. This soup is fantastic!! The added lime was exactly what the soup needed and how can someone not like cilantro?? The only think I did differently was add diced garlic and ginger. Yum!

  15. Anonymous, good idea to reduce the salt by rinsing the beans. I will edit and add your suggestion. (I have to confess that I’m a big salt fan and I have to be careful not to get too much salt in things.)

  16. Great soup! Made it tonight and there’s enough for 3 more meals. I would rinse the black beans though, to reduce the sodium of the soup. Very salty.

    Thank you!

  17. I made this last night, and it was terrific. I subbed 4 or 5 plum tomatoes for the canned tomatoes called for. I was dubious about the addition of the celery seed, but had some in the house and threw them in…loved it, and will definitely be making it again!

  18. Cilantro – the more the better in my book.
    Black beans – favorites here.
    Look very good to me Kalyn.

  19. Noobcook, thank you. I’m jealous of anyone who has cilantro growing right outside their door!

  20. This looks so good!! I am growing cilantro (we call it ‘yam sui’ or chinese coriander in S’pore) in a little pot outside my apartment, so I get a constant supply (well most of the time anyway ;p)

    btw, love your blog … and your food pictures are as drool-worthy as the food! XD~~

Leave a comment »