Sopa de Pollo con Frijoles Negros (Chicken and Black Bean Soup)
A warming Mexican chicken soup with tender shredded chicken, black beans, sweetcorn and tomatoes in a smoky, lime-brightened broth.
Made with Mexican chicken stock (caldo de pollo) and Mexican black beans and Fajita seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £3.44 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large saucepan over a medium heat. Cook the onion and carrots for 8 minutes until soft. Add the garlic and fajita seasoning mix (see the base recipe) and cook for 1 minute until fragrant.
9 min - 2
Stir in the chopped tomatoes and your Mexican chicken stock (see the base recipe). Bring to a simmer.
- 3
Add the whole chicken breasts, cover and simmer gently for 15 to 18 minutes, until cooked through with no pink in the middle and the juices running clear.
16 min 40 s - 4
Lift out the chicken onto a board and shred it with two forks. Return it to the pan.
- 5
Add your Mexican black beans (see the base recipe) and the sweetcorn. Simmer for 8 minutes until everything is piping hot.
8 min - 6
Stir in the lime juice and half the coriander. Taste and adjust the seasoning, then ladle into bowls and top with avocado and the remaining coriander.
Tips
- Simmer the chicken gently, never a hard boil, so it stays tender and shreds easily.
- For a thicker soup, mash a ladleful of the beans against the side of the pan and stir back in.
- Add a diced chipotle or a pinch of cayenne for more heat. A few crushed tortilla chips on top give crunch.
- Always check the chicken is cooked through before shredding, with no pink and a core temperature of 75C.
Storing and freezing
Cool quickly and keep in the fridge for up to 3 days. Freeze in portions for up to 3 months. Reheat until steaming hot all the way through, and add fresh lime and avocado after reheating.
Questions
Can I use tinned black beans?
Yes. Use 300 g drained and rinsed tinned beans in place of the homemade ones, and add them for the same 8 minutes. The soup will be slightly less rich, so a splash of extra stock helps.
Can I make the soup vegetarian?
Yes. Leave out the chicken, use vegetable stock and add an extra tin of beans and a diced courgette. It becomes a hearty vegan soup.
Does this soup freeze well?
Yes, without the avocado and coriander. Cool it fast, freeze in portions for up to 3 months and thaw overnight in the fridge before reheating until steaming hot.
More made with mexican chicken stock (caldo de pollo)
Crema de Calabaza con Chipotle (Smoky Squash Soup)
GFEFNFArroz Blanco Mexicano (Mexican White Rice)
GFDFEFPollo en Pipián Verde (Chicken in Green Pumpkin Seed Sauce)
GFDFEFConsomé de Barbacoa con Garbanzos y Arroz (Barbacoa Soup)
GFDFEFSee every dish made with mexican chicken stock (caldo de pollo)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.