A speedy, simple southwest soup that doesn’t sacrifice on flavor, our Crock Pot Black Bean & Chicken Soup is a one-pot wonder!
Smoky, spicy, savory Crock Pot Black Bean and Chicken Soup is the ultimate slow cooker recipe! Loaded with the best, healthy, satisfying ingredients like tender chicken breasts, sweet corn and onion, black beans, pinto beans, crushed tomatoes, Rotel, green chiles, and Tex-Mex seasonings, you “set it and forget it”. The flavors blend beautifully for a hearty soup that delivers – especially with your favorite Mexican toppings!
Toppings Make This Soup Extra Tasty!
This cozy, comforting Mexican recipe is the very definition of a “loaded soup” – rich and meaty, thick and tasty! Slow cooker Chicken Black Bean Soup tops our favorites list because of the amazing add-ons! We love to garnish each bowl of savory soup with our favorite taco toppings like avocado slices, cheddar cheese, a spoonful of sour cream, and slices of spicy jalapeno! You could also add tortilla strips or a sprinkle of cilantro! Trust me, this is super yummy and so satisfying!
Other Recipes to Serve with Black Bean Soup
- Okra Rellenos are crispy, crunchy, cheesy fried bites that add another layer of flavor and fun to your meal! Seriously, these are SO good, you’ll wish you’d made more!
- Our Garden Fresh Guacamole is an essential chip dip for any Tex-Mex meal!
Ingredients
Chicken: Chicken breasts and chicken broth are essential to this amazing soup! Use up the chicken stock you have saved in the freezer, or use store-bought.
Veggies: This soup is heavy on the healthy ingredients: Frozen corn, yellow onion, crushed canned tomatoes and Rotel, diced green chiles, black beans, and pinto beans!
Seasoning: Classic Mexican spices like chili powder, cumin, smoked paprika, oregano, garlic powder, bay leaf, and salt & pepper bring all the traditional south-of-the-border flavors to this spectacular soup!
Toppings: For the ultimate bowl of deliciousness, top your soup with shredded cheddar, sour cream, and slices of avocado and jalapeno. Tasty!
How to Make Black Bean & Chicken Soup
STEP ONE: To a 6-quart or larger crock pot, add the chicken broth, water, chicken breasts, corn, onion, garlic, crushed tomatoes, pinto beans, black beans, Rotel, diced green chilies, and all the seasonings. (Everything but the toppings!)
STEP TWO: Mix the ingredients, close the lid, and set the crock pot to LOW for 8 hours (or HIGH for 4) until the chicken breast is thoroughly cooked.
STEP THREE: At the end of cooking, remove the chicken breasts from the slow cooker and shred the meat. Remove the bay leaf from the soup. Return the shredded chicken to the crockpot and stir it into the soup.
STEP FOUR: Ladle into big bowls and top with avocado, shredded cheese, sour cream, and sliced jalapeno. This soup recipe is a keeper!
Tips for Success
- You can substitute the uncooked chicken breast for shredded rotisserie chicken – add it into the crock pot during the last hour of cooking.
- Feel free to leave out any ingredient you don’t love – it will still be delish!
- Serve over rice (or add rice & more liquid) to the slow cooker for added substance.
- If you like an even thicker consistency, make a cornstarch & water slurry and stir it into the soup near the end of cooking.
- Serve with diced avocado, shredded cheddar cheese, a dollop of sour cream, and jalapeno slices.
- Top with crispy tortilla strips for a fun crunch!
- Garnish with a sprig of cilantro!
Is Black Bean & Chicken Soup the Same as Chicken Tortilla Soup?
These two soups are very similar but not identical! Both are flavorful, southwest-inspired soups. The difference is primarily the soup base. This recipe for Black Bean Chicken Soup is a hearty, tomato-based soup that could almost be considered a stew. It easily stands alone as a meal. Chicken Tortilla soup, on the other hand, is a thinner, broth-based soup that makes a great light lunch or a first-course for a full-on Mexican meal.
How Do I Keep and Reheat Leftover Soup?
Chicken Black Bean soup (and most soups) keeps beautifully in freezer-safe containers or zip-top freezer bags for about 3 months! Thaw overnight in the fridge then reheat the soup in a saucepan on the stove (or even microwave in individual microwave-safe bowls.) Serve with crackers or tortilla strips and enjoy!
Other Southwest-Inspired Soup Recipes!
- Creamy Chicken Tortilla Soup
- Instant Pot Taco Soup
- Mexican Beef and Vegetable Soup
- Southwest Quinoa Soup
- One Pot Enchilada Soup
- Slow Cooker Black Bean and Chorizo Soup
Equipment
Ingredients
- 4 cups chicken broth
- 2 cups water
- 1 pound boneless skinless chicken breasts
- 2 cups frozen corn
- 1 yellow onion peeled and diced
- 3 cloves garlic minced
- 28 ounces canned crushed tomatoes
- 19 ounces canned pinto beans rinsed and drained
- 19 ounces canned black beans rinsed and drained
- 10 ounces Rotel tomatoes
- 4 ounces canned diced green chiles
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 bay leaf
- Salt and pepper to taste
Toppings
- Avocado pitted and diced
- Jalapeno sliced
- Cheddar cheese shredded
- Sour cream
Instructions
- To a 6-quart slow cooker, add all of the ingredients except for the toppings. Stir to combine.
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
- Remove the chicken from the slow cooker and transfer to a plate or cutting board. Use two forks to shred the chicken. Remove the bay leaf from the soup.
- Return the chicken to the slow cooker and stir to combine.
- Portion the soup into bowls. Add avocado, jalapeno, shredded cheese, and sour cream for garnish, if desired. Serve warm.
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