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Shredded chicken and black beans give this tomato soup a hearty texture. Smoked paprika adds a gentle smoky flavor, and lime juice brightens the broth just before serving.
Ingredients
- 350 g boneless chicken breast
- 240 g drained black beans
- 400 g canned chopped tomatoes
- 800 ml chicken stock
- 1 onion, diced
- 1 red pepper, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp lime juice
- ¼ tsp black pepper
Method
- Heat oil in a large saucepan over medium heat. Cook onion and red pepper for 7–8 minutes until beginning to soften.
- Stir in garlic, smoked paprika and cumin for 1 minute, keeping the spices from scorching.
- Add tomatoes and chicken stock. Lower whole chicken breasts into the liquid and bring to a gentle simmer.
- Partially cover and simmer gently for 15–20 minutes, until the thickest part of the chicken reaches 74°C. Avoid a rolling boil, which can toughen the meat.
- Transfer cooked chicken to a clean board and shred with two forks. Stir black beans into the soup and simmer 5 minutes.
- Return the chicken and any resting juices. Heat through, remove from heat and stir in lime juice and black pepper. Taste before adding any optional salt because stock varies.
- Ladle into four bowls, distributing chicken and beans evenly. The broth should remain spoonable with visible tomato and pepper pieces; no cream is added.
- Cool leftovers promptly in shallow containers and refrigerate within two hours for up to three days. Reheat until steaming throughout.
Simmer the chicken gently
Small bubbles cook chicken more evenly than a hard boil. Check the thickest part before shredding it on a clean board.
Add cooked beans near the end
Canned black beans need only warming. Rinse and drain them so their packing liquid does not muddy the broth.
Finish off the heat
Lime juice gives a fresher flavor when stirred in after cooking. Taste the soup before adding extra salt.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Ladle into four bowls, distributing chicken and beans evenly. The broth should remain spoonable with visible tomato and pepper pieces; no cream is added.
- How should I store leftovers?
Cool leftovers promptly in shallow containers and refrigerate within two hours for up to three days. Reheat until steaming throughout.
