Slow Cooker Chicken and Black Bean Soup
This spicy slow cooker Chicken and Black Bean Soup is made with Rotel tomatoes, green chiles, bell pepper and spices, topped with avocado and a touch of sour cream.
Ingredients
- 215 oz cans black beans (rinsed and drained)
- 3 ½ cupslow 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 cupchopped 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.