- Warm up with this Easy Smoky Chicken, Bacon, and Black Bean Soup — creamy, hearty, and full of bold smoky flavor!
Ingredients
- 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
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Instructions
- Cook the Bacon
- In a large soup pot or Dutch oven, cook the chopped bacon over medium heat for 6–8 minutes, stirring occasionally, until it turns crispy and golden.
- Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving about 1 tablespoon of bacon fat in the pot for flavor.
- Sauté the Onion and Garlic
- If the pot looks dry, add a drizzle of olive oil.
- Add the diced onion and minced garlic to the pot with a pinch of salt and pepper.
- Cook for 4–5 minutes, stirring occasionally, until the onions are soft and fragrant.
- Add Chicken and Spices
- Stir in the shredded chicken, cumin, smoked paprika, and chili powder.
- Cook for 2–3 minutes, stirring well to coat the chicken in the spices and develop flavor.
- Build the Soup Base
- Pour in the chicken stock and fire-roasted crushed tomatoes. Stir well to combine.
- Add the black beans and diced green chiles. Season with another pinch of salt and pepper.
- Simmer the Soup
- Bring the mixture to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 15–20 minutes, stirring occasionally to let the flavors blend beautifully.
- Add Creaminess and Bacon
- Remove the lid and stir in the sour cream until it’s fully melted and incorporated.
- Add half of the crispy bacon back into the soup (save the rest for garnish).
- Taste and adjust the seasoning with extra salt or pepper if needed.
- Serve and Garnish
- Ladle the soup into bowls.
- Top each serving with shredded cheddar cheese, crushed tortilla chips, a spoonful of sour cream, sliced green onions, fresh cilantro, and the remaining bacon.
- Serve hot and enjoy your hearty, smoky, and easy chicken bacon soup!
- Tips for Best Results
- Add a squeeze of lime juice before serving for a burst of freshness.
- Prefer a little heat? Sprinkle in cayenne or diced jalapeños.
- Substitute Greek yogurt for sour cream for a lighter version.
- This soup tastes even better the next day—store it in the fridge and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
