Description
This hearty crockpot chicken black bean soup is an easy and delicious meal that is perfect for any occasion.
Ingredients
Scale
- 1 lb chicken breasts (boneless, skinless)
- 1 can black beans (15 oz, drained and rinsed)
- 1 can corn (15 oz, drained)
- 1 can diced tomatoes (14 oz, with green chilies)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lime (juiced)
- 1/4 cup fresh cilantro (chopped, for topping)
- 1 avocado (diced, for topping)
- tortilla strips (for serving)
- shredded cheese (optional, for topping)
- sour cream (optional, for topping)
Instructions
- Place the boneless, skinless chicken breasts at the bottom of your crockpot, setting a sturdy base for the soup.
- Pile the drained black beans and corn on top of the chicken.
- Add the diced tomatoes with green chilies over the beans and corn.
- Toss in the chopped onion and minced garlic.
- In a small bowl, whisk together the chicken broth, ground cumin, chili powder, paprika, salt, and black pepper before pouring it over the crockpot ingredients.
- Cover the crockpot with the lid. Set to low for 6-8 hours or high for 3-4 hours.
- Once cooked, remove the chicken breasts and shred them into bite-sized pieces.
- Place the shredded chicken back into the crockpot and stir in the freshly squeezed lime juice.
- Taste and adjust seasoning if needed.
- Ladle the soup into bowls, garnishing with fresh cilantro, diced avocado, tortilla strips, and a sprinkle of shredded cheese or sour cream if desired.
Notes
- Feel free to add any extra toppings or spices to enhance the flavor of the soup.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 30g
- Cholesterol: 70mg