Slow Cooker Chicken and Black Bean Soup
This flavorful Chicken and Black Bean Soup, prepared in a slow cooker, combines zesty Rotel tomatoes, green chiles, bell pepper, and an array of spices. To finish it off, it’s garnished with creamy avocado and a dollop of sour cream for added richness.
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Ingredients
- 2 15 oz cans black beans
- 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
- 2 medium scallions
- lime wedges
- 1 medium haas avocado
- sour cream
- 2 10 oz cans Rotel tomatoes with green chilies
- 1 red bell pepper
- 3 1/2 cups low sodium chicken broth
Equipment Needed
- Slow Cooker
Instructions
- 1
Open one can of black beans and transfer them into a blender along with 2 cups of chicken broth; blend until smooth and then pour the mixture into your slow cooker.
- 2
Into the slow cooker, incorporate the remaining beans and chicken broth, along with diced tomatoes, bell pepper, green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of chopped cilantro.
- 3
Adjust your slow cooker to the HIGH setting for 4 hours or to the LOW setting for 6 to 8 hours.
- 4
Once cooking time has elapsed, take out the chicken and shred it using two forks.
- 5
Return the shredded chicken to the slow cooker and mix in fresh scallions, the remaining cilantro, and season with salt and cumin according to your taste.
- 6
Serve the soup hot, accompanied by lime wedges, avocado slices, and sour cream if you prefer. This recipe yields approximately 10 1/2 cups.