Smoky Black Bean Soup with Chicken & Chicken Sausage (Crockpot or Stovetop) – THM-E

There’s nothing better than a hearty, cozy bowl of soup simmering away—especially one that comes together with simple ingredients and delivers big, smoky flavor. This Smoky Black Bean Soup with Chicken and Chicken Sausage has quickly become a go-to in my kitchen because it’s effortless, nourishing, and perfect for those busy days when you need dinner to take care of itself. Lean protein, fiber-rich black beans, a blend of warming spices, and a splash of fresh lime juice make every bite bright and satisfying. Whether you’re following Trim Healthy Mama or just love wholesome meals that taste amazing, this soup is one you’ll want on repeat. Let’s get cooking! This recipe was updated 12/11/25

This Smoky Black Bean Soup is easy, nourishing, and perfect for busy weeks. It now includes two delicious updates that make it even more flavorful and protein-packed:

• Reduced chicken to allow for the smoked chicken sausage but still keep it lean

• Lean chicken sausage for extra savory depth

• A squeeze of fresh lime juice to brighten every bowl

If you love simple, budget-friendly meals the whole family will enjoy, this Trim Healthy Mama E-style soup is sure to become a new favorite!

⭐ Why You’ll Love This Black Bean Soup

• THM-friendly E fuel

• Loaded with lean protein and fiber

• Naturally smoky + full of flavor

• Meal-prep friendly

• Great for busy nights or cozy weekends

• Works in the crockpot or on the stovetop

• Uses simple, everyday ingredients

🥣 Ingredients

Soup Base

• 1 to 1 ½ lbs boneless skinless chicken breasts

• 1–2 lean chicken sausage links (or lean sausage of choice), sliced

• 3 cans black beans, rinsed and drained

• 1 can diced tomatoes with green chilies

• 3 cups chicken broth (or water)

• 1 medium onion, diced

• 1 medium bell pepper, diced

• 2 celery stalks, chopped

• 1–2 carrots, grated

• 1 ½ tsp minced garlic

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp chili powder

• 1 tsp smoked paprika

• 2 tsp cumin

• Juice of 1–2 limes (added at the end)

Optional Toppings

• Fresh cilantro

• Sliced green onion

• Non-fat Greek yogurt

• Reduced or fat-free cheese

🥄 How to Make the Soup

Crockpot Instructions

1. Add chicken breasts, sliced sausage, beans, tomatoes with green chilies, broth, vegetables, and spices to your crockpot.

2. Stir, then cover and cook:

   • Low: 5–6 hours

   • High: 3–4 hours

3. Remove chicken breasts, shred, and return to the crockpot.

4. Stir in the fresh lime juice before serving.

5. Garnish with your favorite toppings.

Stovetop Instructions

1. Sauté onion, celery, bell pepper, and carrots in a large pot until softened.

2. Add garlic and cook for 1 minute.

3. Add black beans, tomatoes with chilies, broth, sliced sausage, spices, and chicken breasts.

4. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes, or until chicken is cooked through.

5. Remove chicken, shred, and return it to the pot.

6. Stir in lime juice and adjust seasonings.

7. Serve warm.

💡 Tips for Amazing Flavor

• Always add the lime juice at the end to keep the flavor fresh.

• For a creamier texture, blend 1–2 cups of the soup and stir it back in.

• Use a lean chicken sausage to keep this firmly in THM-E territory.

• Like many soups, it’s even better the next day!

Print Pin

Smoky Black Bean Soup in the Crockpot, Trim Healthy Mama E

Course Main Course

Cuisine American

Diet Diabetic, Low Calorie, Low Fat

Keyword thm e soup, black bean soup, light soup recipe, trim healthy mama,

Author Jennifer Overstreet

Ingredients

• 1-1 1/2 Lb Medium Boneless Skinless Chicken Breasts
• 2 Lean Sausages, I used a chicken smoked sausage chopped
• 2-3 Cans Black Beans rinsed and drained
• 1 Can Diced Tomatoes and Green Chilies
• 3 C Chicken Broth or water
• 1 Medium Onion diced
• 1 Medium Bell Pepper diced
• 2 Celery Stalks chopped
• 1-2 Carrots chopped or grated
• 1 1/2 T Minced Garlic
• 1 t Salt taste before serving and add more if needed
• 1/2 t Black Pepper
• 1-2 t Chili Powder
• 1-2 t Smoked Paprika
• 2 t Cumin
• Toppings:
• Chopped Cilantro
• Diced Green Onion
• NonFat Greek Yogurt
• 2 Limes, juiced

Instructions

• If desired you can start cooking the veggies before they go in the crockpot. Place diced veggies in a skillet. Sauté with a little olive oil over medium heat, until soft. If the skillet gets dry, add a little water to the skillet so they don’t burn. Keep adding a little water until they are soft. This allows you to keep this meal in E mode without adding too much fat.
• Dump everything into your crockpot. Cook on low for 5-6 hours. When it is done, remove your chicken breasts and cut into small pieces.
  
• Optional, use a blender or immersion blender to blend up some of your veggies or even all of them.
  
• Serve hot.