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.
Slow Cooker Chicken and Black Bean Soup
If you love slow cooker recipes that requires no pre-cooking, then you’ll love this easy spicy chicken and black bean soup. A filling, wholesome, high-fiber and high-protein meal for around 300 calories. This makes a generous amount of soup, perfect for freezing for another night, or for quick lunches on the go. I love this topped with avocado and sour cream to mellow the heat, but it would also be great with a little cheese on top why not!
Why This Works
Slow cooker recipes are always my most requested recipes, but I must confess. They’re so much harder to develop because I have to wait at least 4 hours to find out if it’s even good and second, not everything works out as imagined. Take this recipe for example, first attempt was a fail. After a few times, I got it just right! It’s easy to make, perfect for batch cooking or freezer meals. Here’s why it works!
- Easy
- High Protein
- High Fiber
- Freezer Friendly
Helpful Tip
I first made this with sauteed onions and there is no doubt in my mind it ruined the soup. Something about onions and crockpots just don’t always work together, and this is not the first time. Second attempt I did everything the same but replaced the onions with onion powder and it was perfect, delicious, even. And even better because there’s no pre-cooking anything, so it’s easier!
How To Make Slow Cooker Chicken Black Bean Soup
Here’s the step-by-step process for this slow cooker soup, see the recipe card below for the printable recipe.
- I take one can of beans and place in the blender along with 2 cups of the chicken broth and puree then add to the slow cooker. The blended can of beans helps thicken the soup.
- The I add the remaining can of the beans and chicken broth to the slow cooker along with the tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro.
- Set the slow cooker to HIGH 4 hours or LOW 6 to 8 hours.
- After it’s done, remove chicken and shred with 2 forks.
- Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.
- Serve hot with lime wedges, avocados, and sour cream if desired.
Variations
- It’s mildly spicy, not over the top. If you want it milder you can leave the ancho chile powder out.
- Add some sweet corn!
More Slow Cooker Soup Recipes
I love using my slow cooker for soup! Here’s a few more soup ideas to make in the crock pot:
- Slow Cooker Butternut Squash Soup
- Slow Cooker Chicken and Lentil Soup
- Sweet Potato Soup with Sausage
- Slow Cooker Split Pea Soup
- Slow Cooker Minestrone Soup
Slow Cooker Chicken and Black Bean Soup
Equipment
Ingredients
- 2 15 oz cans black beans, rinsed and drained
- 3 1/2 cups low sodium chicken broth
- 2 10 oz cans Rotel tomatoes with green chilies
- 1 red bell pepper, minced
- 4 oz can diced green chiles
- 1 tbsp ground cumin
- 1 tsp ancho chile powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp oregano
- 16 oz boneless, skinless chicken breasts
- 1/2 cup chopped cilantro, divided
- 2 medium scallions, diced
- lime wedges, for serving
- 1 medium haas avocado, sliced
- sour cream, for serving (optional)
Instructions
- 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.
- 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.
- Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.
- After it’s done, remove chicken and shred with 2 forks.
- Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.
- Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10 1/2 cups.
