Black Bean Chicken Chile Verde Soup

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I adore soups and Mexican food, so the idea of joining those two in Black Bean Chicken Chile Verde Soup? Sounds amazing, and it is!

One of the best things about this recipe is that you can make it, enjoy it for lunch, rewarm it for dinner, save it for lunch the next day, ANYTHING!

And it tastes even better on day two.

It even makes a pretty fantastic slow cooker recipe, but I’ll have to post that later because it is a little different than this traditional recipe.

What You Need to Make Black Bean Chicken Chile Verde Soup

I adore the weeknights when I decide to make black bean chicken chile verde soup because it’s just so easy. But the flavor is so complex and unique that it’s a true treat.

All it takes is a few simple ingredients and, as long as you can follow basic directions, you have this soup in the pot!

Here’s what you need:

• 2 lbs chicken breast tenders, boneless
• 1 1/2 cups black beans, drained & rinsed
• 2 tomatillos
• 1/2 cup diced green chilis, drained
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp lime juice
• 1 onion
• 1 tbsp olive oil
• 1/4 cup chopped cilantro
• 4 cups chicken broth

How to Make Black Bean Chicken Chile Verde Soup

Step 1

In a small pot over medium heat, add the chicken broth, chicken, and spices. Bring to a simmer.

Step 2

While the chicken is warming, dice the onion and add it to the pot.

Step 3

Chop the tomatillo into 1/4-inch pieces and add it to the pot, stirring well. Cover and allow to simmer for 10 minutes.

Step 4

Add black beans and chilis, then remove from the heat.

Step 5

Chop cilantro and add to the soup as a garnish.

More Easy Chicken Recipes You’ll Love

• 20-Minute Orange Chicken
• Mexican Chicken and Rice Casserole
• 20 of the Best Chicken Thigh Recipes

If you love this easy chicken recipe, but you’re not quite ready to bust out your cutting board, just pin this to your favorite easy weeknight dinner ideas board on Pinterest so you can find it quick later!