Easy Smoky Chicken, Bacon, and Black Bean Soup

Easy Smoky Chicken, Bacon, and Black Bean Soup is a warming, simple one-pot meal that comes together fast.

introduction — Easy Smoky Chicken, Bacon, and Black Bean Soup

This Easy Smoky Chicken, Bacon, and Black Bean Soup is smoky, hearty, and quick to make. It uses pantry staples and cooked chicken for a fast weeknight dinner.

If you like bold smoked flavors, you may also enjoy this similar smoky black bean shredded chicken soup: smoky black bean shredded chicken soup with chipotle and lime.

why make this recipe — Easy Smoky Chicken, Bacon, and Black Bean Soup

Easy Smoky Chicken, Bacon, and Black Bean Soup is perfect when you want a filling meal with little fuss.
It pairs protein, beans, and smoky spices for big flavor without long cook times.

how to make Easy Smoky Chicken, Bacon, and Black Bean Soup

This Easy Smoky Chicken, Bacon, and Black Bean Soup cooks in one pot and melts together smoky and savory flavors.
Follow the steps below and taste as you go.

• Cook the bacon until crispy, save a bit of fat in the pot.
• Sauté onion and garlic in the bacon fat (add oil if needed).
• Stir in shredded chicken and spices to coat well.
• Add stock, crushed tomatoes, black beans, and green chiles.
• Simmer 15–20 minutes to blend flavors.
• Stir in sour cream and half the bacon, then adjust salt and pepper.

For a different smoky edge, try our chipotle version here: chipotle black bean tortilla soup.

Ingredients : Easy Smoky Chicken, Bacon, and Black Bean Soup

• 6 slices thick-cut bacon, chopped
• 1 tablespoon olive oil (only if needed)
• 1 sweet onion, diced
• 4 garlic cloves, minced
• 2 cups cooked shredded chicken
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 4–5 cups low-sodium chicken stock
• 1 can (28 ounces) fire-roasted crushed tomatoes
• 2 cans (14 ounces each) black beans, drained and rinsed
• 2 cans (4 ounces each) diced green chiles
• ½ cup sour cream
• Kosher salt and freshly ground black pepper, to taste

For Topping:

• Shredded cheddar cheese
• Crushed tortilla chips
• Extra sour cream
• Sliced green onions
• Fresh cilantro

Directions : Easy Smoky Chicken, Bacon, and Black Bean Soup

• Cook the Bacon: In a large soup pot or Dutch oven, cook the chopped bacon over medium heat for 6–8 minutes until crispy.
• Drain Bacon: Transfer bacon with a slotted spoon to a paper towel–lined plate, leaving about 1 tablespoon bacon fat in the pot.
• Sauté the Onion and Garlic: If pot looks dry, add a drizzle of olive oil. Add diced onion and minced garlic with a pinch of salt and pepper. Cook 4–5 minutes until soft.
• Add Chicken and Spices: Stir in shredded chicken, cumin, smoked paprika, and chili powder. Cook 2–3 minutes to coat the chicken.
• Build the Soup Base: Pour in chicken stock and fire-roasted crushed tomatoes. Stir, then add black beans and diced green chiles. Season with salt and pepper.
• Simmer the Soup: Bring to a gentle boil, then reduce heat to low, cover, and simmer 15–20 minutes, stirring occasionally.
• Add Creaminess and Bacon: Remove lid and stir in sour cream until smooth. Add half the crispy bacon back to the soup. Taste and adjust seasoning.
• Serve and Garnish: Ladle into bowls and top with cheddar, crushed chips, extra sour cream, green onions, cilantro, and remaining bacon.

how to serve Easy Smoky Chicken, Bacon, and Black Bean Soup

Serve Easy Smoky Chicken, Bacon, and Black Bean Soup hot in bowls.
Add toppings so each person can customize their bowl with cheese, chips, and more sour cream.

how to store Easy Smoky Chicken, Bacon, and Black Bean Soup

Let the soup cool to room temperature before storing.
Keep in an airtight container in the fridge for up to 4 days, or freeze up to 3 months. Thaw in fridge overnight and reheat gently on the stove.

tips to make Easy Smoky Chicken, Bacon, and Black Bean Soup

• Crisp the bacon well for both texture and flavor.
• Use cooked shredded chicken (rotisserie works great) to save time.
• Stir in sour cream off the heat to avoid curdling.
• Add a squeeze of lime for bright flavor just before serving.
• For a creamier stew, mash a cup of the beans into the soup.

If you want a creamy poblano twist as an idea, check this recipe: creamy chicken poblano black bean soup.

variation — Easy Smoky Chicken, Bacon, and Black Bean Soup

• Make it spicier: add cayenne or diced jalapeños.
• Lighter version: use Greek yogurt instead of sour cream.
• Slow-cooker version: brown bacon and onion, then add everything to slow cooker and cook 4 hours on low.

FAQs — Easy Smoky Chicken, Bacon, and Black Bean Soup

Q: Can I use raw chicken?
A: Yes. Use boneless chicken breasts or thighs and simmer until cooked through, about 20–25 minutes, then shred before serving.

Q: Can I make this dairy-free?
A: Yes. Replace sour cream with a dairy-free plain yogurt or leave it out for a lighter broth.

Q: What tool makes shredding chicken easy?
A: Use two forks, a stand mixer on low, or a hand mixer to shred hot cooked chicken. Buy it here if you want a quick option.

Q: Can I freeze the soup with toppings?
A: Freeze plain soup without chips, cheese, or fresh herbs. Add toppings after reheating.

Easy Smoky Chicken, Bacon, and Black Bean Soup

A smoky, hearty, and quick one-pot meal using pantry staples and cooked chicken for a fast weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine American, Comfort Food

Servings 6 servings

Calories 350 kcal

Ingredients

  

For the soup

• 6 slices thick-cut bacon, chopped Cooked until crispy
• 1 tablespoon olive oil Only if needed
• 1 medium sweet onion, diced
• 4 cloves garlic, minced
• 2 cups cooked shredded chicken Rotisserie works great
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 4-5 cups low-sodium chicken stock
• 1 can (28 ounces) fire-roasted crushed tomatoes
• 2 cans (14 ounces each) black beans, drained and rinsed
• 2 cans (4 ounces each) diced green chiles
• ½ cup sour cream Stir in off the heat
• to taste Kosher salt and freshly ground black pepper

For Topping

• Shredded cheddar cheese
• Crushed tortilla chips
• Extra sour cream
• Sliced green onions
• Fresh cilantro

Instructions

 

Cooking the Base

• In a large soup pot or Dutch oven, cook the chopped bacon over medium heat for 6–8 minutes until crispy.
• Transfer bacon with a slotted spoon to a paper towel–lined plate, leaving about 1 tablespoon bacon fat in the pot.
• If the pot looks dry, add a drizzle of olive oil. Add diced onion and minced garlic with a pinch of salt and pepper. Cook for 4–5 minutes until soft.
• Stir in shredded chicken, cumin, smoked paprika, and chili powder. Cook for 2–3 minutes to coat the chicken.
• Pour in chicken stock and fire-roasted crushed tomatoes. Stir, then add black beans and diced green chiles. Season with salt and pepper.

Simmering

• Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–20 minutes, stirring occasionally.

Finishing Touches

• Remove lid and stir in sour cream until smooth. Add half the crispy bacon back to the soup. Taste and adjust seasoning.
• Ladle into bowls and top with cheddar, crushed chips, extra sour cream, green onions, cilantro, and remaining bacon.

Notes

Crisp the bacon well for both texture and flavor. Use cooked shredded chicken to save time. For a creamier stew, mash a cup of the beans into the soup.

Keyword Black Bean Soup, Chicken Soup, easy recipes