Mexican Chicken and Black Bean Soup
A comforting, smoky soup with tender chicken breast, fiber-rich black beans, and sweet bell peppers, finished with a squeeze of fresh lime.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Maria + Lila
Maria created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Saucepan
Time saver
Make-Ahead Friendly: This soup tastes even better the next day as the spices meld. Store it in an airtight container in the refrigerator for up to 4 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Heat the olive oil in a medium…
- 01
Heat the olive oil in a medium…
Heat the olive oil in a medium saucepan over medium heat for 1 minute.
Allow: 1 minute
Tap card to mark done - 02
Add the red onion
Add the red onion, red bell pepper, and garlic clove. Saute for 5 minutes, or until the vegetables are tender and fragrant.
Look for: the vegetables are tender and fragrant
Tap card to mark done - 03
Stir in the chili powder and cumin
Stir in the chili powder and cumin, coating the vegetables. Cook for 30 seconds to toast the spices.
Tap card to mark done - 04
Pour in the low-sodium chicken broth
Pour in the low-sodium chicken broth, black beans, and shredded chicken breast. Bring the soup to a simmer over medium-high heat.
Tap card to mark done - 05
Reduce the heat to low and let…
Once simmering, reduce the heat to low and let the soup cook for 10 minutes to allow the flavors to combine.
Allow: 10 minutes
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Remove the saucepan from the heat
Remove the saucepan from the heat. Stir in the lime juice and top with fresh cilantro before serving hot.
Ready when: everything is assembled and ready to enjoy
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