Go Back
–+ servings
chicken quesadillas next to a bowl of black bean soup in a bowl garnished with tortilla chips, sliced peppers, cotija cheese, and cilantro
Print Recipe
No ratings yet

High Protein Black Bean Soup

Creamy black bean soup with quick cheesy chicken quesadillas.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 5 Servings
Calories: 430kcal
Author: Mason Woodruff

Ingredients

  • 2 cans (15 oz each) Black Beans undrained
  • 12 oz jar Salsa Verde divided
  • 4 cloves Garlic
  • 4 oz can Diced Green Chiles
  • 1 Tablespoon Unsweetened Cocoa Powder
  • 1 teaspoon Ground Cumin
  • 1 cup Water
  • 8 oz Rotisserie Chicken
  • 5 oz Pepper Jack Cheese
  • 5 Tortillas I used Trader Joe's 6" corn and wheat tortillas
  • Cilantro, Cotija Cheese, Freshly Sliced Peppers, Limes for serving

Instructions

  • Blend together 1 can of beans, 10 oz of the salsa verde, and the garlic until smooth. Add to a pot with the other can of beans, green chiles, cocoa powder, cumin, and water. Place over medium-high heat and bring to a boil before reducing the heat to medium-low and simmering for about 10 minutes.
    • If you have an immersion blender or would prefer to use one, you can skip blending first and partially blend the soup later once it's simmering.
  • Once the soup is on, start on the quesadillas by mixing the rotisserie chicken with the remaining salsa verde.
  • Sprinkle 1 oz of cheese evenly on a tortilla and place in a nonstick pan with a bit of cooking spray or tiny drizzle of oil. Add 2 oz of the chicken and salsa verde mixture to one side of the tortilla. Once the cheese begins to melt, fold in half with a spatula to seal. Cook on both sides until golden brown. Repeat for all 5 quesadillas.
  • Taste the soup and add salt if needed before serving. Garnish the soup with crumbled cotija cheese, sliced peppers, cilantro, and a squeeze of lime juice. Serve with the quesadillas.

Notes

  • If you prefer a completely smooth soup, blend both cans of beans.
  • You can also thin the soup with more water if needed.
  • Swapping water for chicken bone broth adds a bit more protein.
  • I didn't add any salt, but different salsa and cans of beans will vary. Salt to taste!

Nutrition

Serving: 10oz or about 1 1/4 cup soup with 1 quesadilla | Calories: 430kcal | Carbohydrates: 47g | Protein: 33g | Fat: 11g | Fiber: 8g