Slow Cooker Chicken and Black Bean Soup
Ingredients
- 215 oz cans black beans
rinsed and drained
- 3 ½ clow sodium chicken broth
- 210 oz cans rotel tomatoes with green chilies
- 1red bell pepper
minced
- 4 ozcan diced green chiles
- 1 tbspground cumin
- 1 tspancho chile powder
- 1 tspgarlic powder
- 1 tsponion powder
- ¼ tsporegano
- 16 ozboneless
skinless chicken breasts
- ½ cchopped cilantro
divided
- 2 mediumscallions
diced
- lime wedges
for serving
- 1 mediumhaas avocado
sliced
- sour cream)
for serving (optional
Directions
- 1
Take one can of beans and place in the blender along with 2 cups of the chicken broth; puree then add to your slow cooker.
- 2
Add the remainder of the beans and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro.
- 3
Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.
- 4
After it's done, remove chicken and shred with 2 forks.
- 5
Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.
- 6
Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10 1/2 cups.
Slow Cooker Chicken and Black Bean Soup
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Ratings & Reviews
Based on 15 ratings
Rating Breakdown
About this Recipe
Craving a hearty, flavorful meal that practically cooks itself? This Slow Cooker Chicken and Black Bean Soup delivers a comforting, spicy kick with minimal effort, perfect for busy weeknights and satisfying your craving for a robust chicken and bean soup.
Why This Recipe Works
The magic happens in your slow cooker, transforming simple ingredients into a deeply satisfying soup. By combining tender chicken breasts with robust black beans, fire-roasted Rotel tomatoes, and a blend of aromatic spices like ancho chile powder and cumin, this recipe builds incredible depth of flavor without fuss. The hands-off cooking allows all the spices and chiles to meld beautifully, creating a truly rich experience for this Crockpot chicken soup.
What to Expect
Prepare for a warm and inviting bowl brimming with savory, spicy goodness. You'll enjoy tender, shreddable chicken mingling with hearty black beans and the gentle heat from green chiles and ancho chile powder. The minced red bell pepper adds a touch of sweetness and texture, while fresh cilantro, scallions, and a squeeze of lime brighten every spoonful. Topped with creamy avocado slices and a dollop of sour cream, each bite is a balanced blend of textures and bold flavors. This slow cooker Mexican chicken soup makes for a filling and wholesome dinner.
Customization & Variations
- To adjust the creaminess, simply add more or less sour cream when serving.
- For an extra citrusy zing, always have fresh lime wedges on hand.
- If you prefer a milder spicy chicken soup, consider reducing the amount of ancho chile powder to taste.
Serving & Context
This Slow Cooker Chicken and Black Bean Soup is an ideal choice for a cozy family dinner or when you need a comforting meal on a chilly evening. Serve it hot, garnished generously with fresh cilantro, diced scallions, creamy avocado, and a squeeze of fresh lime for a vibrant finish. The optional sour cream adds a cooling contrast to the subtle heat.