Low Carb Chicken Black Bean Soup Recipes

CHICKEN AND BLACK BEAN SOUP

This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

Chicken and Black Bean Soup image

Steps:

Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 752mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

Ingredients

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
3 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon cornstarch
18 tortilla chips
Shredded reduced-fat Mexican cheese blend, optional

BLACK BEAN AND CHICKEN SOUP

This is so tasty, and healthy too! We love black beans. Prep time does not include soaking and cooking the beans, but does include cooking the chicken. You can, of course, substitute canned beans, just drain them. The soup can also be frozen in a sturdy plastic container, or a ziploc bag. To serve, defrost and heat in microwave or on stovetop.

Provided by Amanda Beth

Categories Black Beans

Time 5h20m

Yield 12 serving(s)

Number Of Ingredients 12

Black Bean and Chicken Soup image

Steps:

Sprinkle chicken pieces with 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
Cook on medium high heat in small about of oil, until chicken is cooked through and lightly browned, or about 5-7 minutes.
Combine all ingredients and cooked chicken in crockpot.
Stir well, and taste to make sure spices are how you like them.
Cook on high heat one hour, then low for 3-4 hours, or for however long you need it to cook.
It will be done when you are ready for it.

Nutrition Facts : Calories 161.6, Fat 2.4, SaturatedFat 0.5, Cholesterol 24.2, Sodium 269.7, Carbohydrate 21.5, Fiber 5.5, Sugar 4.3, Protein 15.1

Ingredients

1 lb black beans, soaked, cooked, and drained
1 lb boneless skinless chicken breast, cut in bite size pieces
1/2 teaspoon cumin powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 large onions, diced
2 (14 1/2 ounce) cans diced tomatoes, one can drained only
2 cups corn
2 (14 ounce) cans chicken broth (I use 99% fat free)
2 tablespoons cumin
2 tablespoons garlic powder
2 teaspoons black pepper

BLACK BEAN AND CHICKEN SOUP

Salsa and cumin add just the right zip to this thick, hearty soup. I like to serve it with corn bread.-Mary Buhl, Duluth, Georgia

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Black Bean and Chicken Soup image

Steps:

In a large saucepan, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

Nutrition Facts : Calories 154 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 878mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges

Ingredients

3/4 cup chopped celery
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
3 cans (14-1/2 ounces each) chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (16 ounces) salsa
1 cup cubed cooked chicken breast
1 cup cooked long grain rice
1 tablespoon lime juice
1 teaspoon ground cumin

LOW-CARB CHICKEN-VEGETABLE SOUP

I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.

Provided by Vanessa Punnett Lucas

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Low-Carb Chicken-Vegetable Soup image

Steps:

Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.
Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 9.5 g, Cholesterol 57 mg, Fat 6.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 1.7 g, Sodium 350.2 mg, Sugar 2.7 g

Ingredients

6 cups water
2 cups chicken stock
4 medium celery stalks, sliced
3 medium carrots, sliced
½ cup chopped yellow onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon ground thyme
½ teaspoon paprika
salt and ground black pepper to taste
1 bay leaf
1 pound chopped cooked chicken
4 cups sliced yellow squash

LOW CARB CHICKEN & BLACK BEAN SOUP

Check the labels on the canned black beans. Carbs can vary between the brands. I found one type that only has 33 net carbs per can.

Provided by FDADELKARIM

Categories Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

Low Carb Chicken & Black Bean Soup image

Steps:

Mix ingredients together in a large pot except sour cream.
Simmer for 15 minutes. Stir in the sour cream before serving.
Serve with low carb pita chips.

Ingredients

1 -2 cooked boneless skinless chicken breast, cut into chunks
1 (15 ounce) can black beans, drained
1 1/2 cups low sodium chicken broth
1 tablespoon tomato paste
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon cayenne
2 ounces sharp cheddar cheese
2 tablespoons sour cream

LOW-CARB MEXICAN CHICKEN SOUP

Great low-carb twist on an old favorite. Cauliflower replaces the potatoes and roasted red peppers replace the carrots. Black soy beans subbed for black beans. Rich and filling, this chicken soup is a satisfying low-carb meal. Freezes well. Serve with Cabot® shredded Cheddar cheese and lime wedges.

Provided by VTOtter

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h50m

Yield 10

Number Of Ingredients 18

Low-Carb Mexican Chicken Soup image

Steps:

Combine water, broth, chicken, 1/2 of the cauliflower, 1/2 of the celery, onion, garlic, cayenne, garlic powder, seasoned salt, cumin, black pepper, and bay leaves in a large stockpot. Bring to a boil; reduce heat and let simmer until chicken is cooked through, about 20 minutes.
Remove chicken and shred with 2 forks.
Remove stock from heat and puree with an immersion blender. Add shredded chicken, soybeans, mushrooms, baby corn, red peppers, and lime juice to the pot and stir to combine. Return to a boil; reduce heat and let simmer for 1 hour. Serve.

Nutrition Facts : Calories 164 calories, Carbohydrate 16.9 g, Cholesterol 21.8 mg, Fat 4.8 g, Fiber 4.8 g, Protein 16 g, SaturatedFat 0.7 g, Sodium 1373 mg, Sugar 3.7 g

Ingredients

4 cups water
4 cups chicken broth (such as Swanson®)
12 ounces skinless, boneless chicken breast
1 head cauliflower, chopped, divided
4 stalks celery, chopped, divided
¼ sweet onion (such as Vidalia®), coarsely chopped
4 cloves garlic, minced
3 teaspoons cayenne pepper
2 tablespoons garlic powder
3 tablespoons seasoned salt
2 tablespoons ground cumin
1 tablespoon ground black pepper
2 bay leaves
15 ounces canned black soybeans, rinsed and drained
1 cup sliced fresh button mushrooms
1 cup fresh white baby corn
¼ cup roasted red peppers, sliced into strips
¼ cup lime juice

LOW-CARB SLOW COOKER CHICKEN SOUP

A well-seasoned, low-carb chicken soup that will make you forget there are no noodles.

Provided by Doc Eggs

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 4h30m

Yield 8

Number Of Ingredients 11

Low-Carb Slow Cooker Chicken Soup image

Steps:

Combine chicken, zucchini, celery, yellow squash, green beans, onion, basil, celery salt, salt, and pepper in a slow cooker. Add chicken broth, making sure it covers ingredients.
Cook on High until chicken is no longer pink and is fully cooked, 4 to 6 hours.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 8.2 g, Cholesterol 63.1 mg, Fat 3.1 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 0.7 g, Sodium 1429.4 mg, Sugar 3.4 g

Ingredients

2 pounds skinless, boneless chicken breast, chopped
4 cups chopped zucchini
2 cups chopped celery
2 cups chopped yellow squash
1 cup chopped fresh green beans
1 large sweet onion, chopped
2 teaspoons dried basil
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken broth

LOW CARB CHICKEN SOUP

After being on the Atkins Diet for almost a year, I've perfected this recipe after a couple of colds!

Provided by dmariaha

Categories Very Low Carbs

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Low Carb Chicken Soup image

Steps:

Season both sides of the chicken thighs with the garlic salt and pepper.
In a 5 qt sauce pan, heat butter and be careful not to burn it.
Brown both sides of thighs in the butter and add chicken base.
pour broth over the chicken and bring to a boil and keep boiling until chicken is cooked through.
chop all vegetables.
remove chicken from the broth, and add veggies to the pot.
chop the chicken into chunks and remove bones and return to the broth.
simmer until the veggies are tender and season the broth to taste.
(i sometimes add another tablespoon of butter to the broth to make it more rich).

Nutrition Facts : Calories 232.6, Fat 8.4, SaturatedFat 3.3, Cholesterol 79.2, Sodium 1281.6, Carbohydrate 13.4, Fiber 4, Sugar 7.1, Protein 25

Ingredients

1 tablespoon butter
5 skinless chicken thighs
2 tablespoons chicken base (I like the chicken base that moist and paste like)
3 (14 ounce) cans chicken broth
1 onion, finely chopped
1 bunch celery, chopped
4 carrots, peeled and chopped
1 pinch garlic salt
1 pinch pepper

LOW-CARB CHICKEN AND VEGETABLE SOUP

Wholesome and hearty low-carb meal. The deliciously rich flavor is created by using Better Than Bouillon® chicken soup base.

Provided by casmith30

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h25m

Yield 6

Number Of Ingredients 14

Low-Carb Chicken and Vegetable Soup image

Steps:

Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside.
Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Remove chicken and shred meat. Place shredded chicken back in the soup and serve.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 16.4 g, Cholesterol 47.5 mg, Fat 8.6 g, Fiber 6 g, Protein 17.6 g, SaturatedFat 2.1 g, Sodium 967.9 mg, Sugar 5.3 g

Ingredients

1 tablespoon olive oil
4 bone-in chicken thighs, skin removed
4 carrots, cut into 1/2-inch pieces
4 stalks celery, cut into 1/2-inch pieces
1 small onion, chopped
1 (32 fluid ounce) container chicken stock
2 cups water
2 cups chopped fresh green beans
2 cups frozen riced cauliflower, thawed and drained
2 cups finely chopped broccoli
½ (8 ounce) can tomato sauce
2 teaspoons chicken soup base (such as Better Than Bouillon®)
1 large bay leaf
salt and ground black pepper to taste

LOW CARB HAM AND BLACK BEAN SOUP

Make and share this Low Carb Ham and Black Bean Soup recipe from Food.com.

Provided by SEvans

Categories Ham

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 11

Low Carb Ham and Black Bean Soup image

Steps:

In a large pot combine all ingredients. Bring to a boil - reduce heat and allow soup to gently simmer for approximately 2 hours stirring occasionally. The closer to 2 hours this soup cooks the better it tastes.
Approximately 6 grams of carbs per serving.

Nutrition Facts : Calories 112.2, Fat 1.8, SaturatedFat 0.6, Cholesterol 9.1, Sodium 445.6, Carbohydrate 14.8, Fiber 4.8, Sugar 1.2, Protein 9.9

Ingredients

1 cup cubed ham
1/2 cup finely diced celery
2 cups water
2 (10 ounce) cans low sodium chicken broth
1 (19 ounce) can black beans, washed
1/2 cup tiny diced carrot
1 minced onion
1/2 teaspoon minced garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt

SKINNY CHICKEN AND BLACK BEAN BURRITOS

Give this classic Mexican dish a healthy makeover with our low calorie burrito. It goes from cupboard to delicious in just 25 minutes flat. All it takes is a bit of a slice and a dice, and an inspired mind when putting all the flavors together into a healthy burrito that hits home. Get the family involved too, because wrapping these healthy chicken burritos is part of the fun. And it only gets better from here. Every bite punches with delicious flavors, making this meal a must for your weekday rotation!

Categories Entree

Time 25m

Yield 8

Number Of Ingredients 12

Skinny Chicken and Black Bean Burritos image

Steps:

Cook rice as directed on package for two servings, using 1/8 teaspoon salt, but omitting butter if called for.
Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute.
Place cooked rice in large bowl; stir in cilantro and lime juice until well blended.
Heat tortillas as directed on package. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with about 1/4 cup rice mixture and 2 tablespoons cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.

Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 45 mg, Fat 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Burrito, Sodium 430 mg, Sugar 1 g, TransFat 0 g

Ingredients

Instant brown rice
Water as called for on rice box
1/8 teaspoon salt
2 cups shredded cooked chicken breast
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup Muir Glen™ organic mild salsa
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
8 low-fat whole wheat tortillas (8-inch)
1 cup shredded reduced-fat sharp Cheddar cheese
Salsa, if desired

ORANGE SODA CROCKPOT CHICKEN (LOW CARB)

This is a sweet, spicy delicious meal! You could serve this over Dreamfield's pasta if you can afford the carbs or if you are not watching your carbs just serve it over rice or pasta.

Provided by Sooz Cooks

Categories Chicken

Time 7h10m

Yield 8 serving(s)

Number Of Ingredients 11

Orange Soda Crockpot Chicken (Low Carb) image

Steps:

Place chicken breasts in a 3 quart or larger crock pot and top with onion and garlic.
Mix cocoa powedr, chile powder, cumin, cinnamon, salt and splenda together in a separate bowl and sprinkle over chicken/onion/garlic. Pour in orange soda. Cover and cook at LOW setting until chicken is very tender when pierced, 6 to 7 hours (although I have cooked it as long as 9 hours).
Blend in xanthan gum or other thickener with a bit of water and stir into crockpot.
Increase slow cooker heat setting to HIGH. Cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes). Season to taste with salt.

Nutrition Facts : Calories 205, Fat 10.8, SaturatedFat 3.1, Cholesterol 72.6, Sodium 153.4, Carbohydrate 2.1, Fiber 0.7, Sugar 0.5, Protein 24.1

Ingredients

2 lbs boneless chicken breasts, no skin
8 ounces diet orange soda (the tangerine soda is great too)
1 small onion, cut in fourths
2 garlic cloves, minced
1 tablespoon cocoa powder
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 (1 g) Splenda quick pack
1 tablespoon xanthan gum (thickening, or other thickener)

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CHICKEN AND BLACK BEAN SOUP

This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin

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Salsa and cumin add just the right zip to this thick, hearty soup. I like to serve it with corn bread.-Mary Buhl, Duluth, Georgia

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I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.

LOW CARB CHICKEN & BLACK BEAN SOUP

Check the labels on the canned black beans. Carbs can vary between the brands. I found one type that only has 33 net carbs per can.

LOW-CARB MEXICAN CHICKEN SOUP

LOW-CARB SLOW COOKER CHICKEN SOUP

A well-seasoned, low-carb chicken soup that will make you forget there are no noodles.

LOW CARB CHICKEN SOUP

After being on the Atkins Diet for almost a year, I've perfected this recipe after a couple of colds!

LOW-CARB CHICKEN AND VEGETABLE SOUP

Wholesome and hearty low-carb meal. The deliciously rich flavor is created by using Better Than Bouillon® chicken soup base.

LOW CARB HAM AND BLACK BEAN SOUP

Make and share this Low Carb Ham and Black Bean Soup recipe from Food.com.

SKINNY CHICKEN AND BLACK BEAN BURRITOS

ORANGE SODA CROCKPOT CHICKEN (LOW CARB)

This is a sweet, spicy delicious meal! You could serve this over Dreamfield's pasta if you can afford the carbs or if you are not watching your carbs just serve it over rice or pasta.

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