Crock Pot Black Bean & Chicken Soup
A speedy, simple southwest soup that doesn’t sacrifice on flavor, our Crock Pot Black Bean & Chicken Soup is a one-pot wonder!
Servings 8
Calories 292kcal
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.
Notes
Nutritional information does not include optional toppings.
Nutrition
Calories: 292kcal | Carbohydrates: 44g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 971mg | Potassium: 1250mg | Fiber: 12g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 25mg | Calcium: 127mg | Iron: 5mg