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Mexican-Inspired Chicken Black Bean Rice Soup

This hearty Mexican-inspired chicken black bean rice soup is a quick one-pot meal packed with smoky spices, tender shredded chicken, creamy black beans, and soft rice. Ready in about 20 minutes, it delivers comforting warmth, balanced flavor, and vibrant freshness from lime and coriander—perfect for busy weeknights or meal-prep days.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 red bell pepper, finely chopped
  • 1 tsp ground cumin
  • 1 tbsp smoked paprika
  • 0.5 tsp chili powder
  • 500 ml chicken stock
  • 1 can black beans, rinsed and drained
  • 200 g cooked chicken, shredded
  • 100 g rice
  • lime, to serve
  • fresh coriander, chopped for garnish
  • red onion, thinly sliced for garnish

Method
 

  1. Heat olive oil in a large pot. Add the chopped onion and cook for about 3 minutes until softened. Add the garlic and red pepper and cook for 2 minutes more.
  2. Stir in the cumin, smoked paprika, and chili powder. Cook for 1 minute to release their aroma.
  3. Pour in the chicken stock, then add the rice, black beans, and shredded chicken. Simmer for 10–15 minutes until the rice is tender.
  4. Serve hot with lime, fresh coriander, and thinly sliced red onion.

Notes

  • Add extra stock if you prefer a thinner soup.
  • Rinse the rice before adding to prevent excess starch.
  • Use leftover roasted chicken for added flavor.