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Slow Cooker Chicken and Black Bean Soup

5 from 15 votes

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.

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Yield: 7 servings

Course: Dinner, Soup

Cuisine: Latin, Mexican

Equipment

Slow Cooker

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.

Nutrition

Serving: 11/2 cups, Calories: 306kcal, Carbohydrates: 37.5g, Protein: 28g, Fat: 6g, Saturated Fat: 0.5g, Sodium: 698.5mg, Fiber: 13.5g, Sugar: 3g

- WW Points: 1

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