Hearty Slow Cooker Chicken & Black Bean Soup
This hearty slow cooker chicken and black bean soup is a comforting and easy-to-make meal. Simply combine all ingredients and let your slow cooker do the work, resulting in a flavorful and satisfying soup perfect for any day of the week.
Equipment
- Slow cooker
- Two forks
Ingredients
Pantry Staples
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans black beans rinsed and drained
- 1 (14.5-ounce) can diced tomatoes undrained
- 1 (4.5-ounce) can green chiles mild or medium, undrained
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fresh & Frozen Essentials
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 cup frozen corn no need to thaw
Optional Garnishes
- Fresh cilantro chopped
- Avocado diced
- Sour cream or Greek yogurt
- Shredded cheese
- Lime wedges
Instructions
Main Instructions
- Dice the onion and mince the garlic. Pat the chicken dry.
- Place the chicken breasts or thighs at the bottom of your slow cooker. Add the diced onion, minced garlic, rinsed black beans, undrained diced tomatoes, undrained green chiles, and chicken broth. Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper.
- Stir gently to mix all ingredients, then cover the slow cooker with the lid. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is done and easily shredded.
- Remove and shred the cooked chicken using two forks, then return it to the slow cooker. Stir in the frozen corn and let it heat through for about 15-20 minutes, then taste and adjust seasoning if needed.
Notes
For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño along with the green chiles. This soup freezes well for future meals.