Crockpot Chicken and Black Bean Soup
Why Make This Recipe
Crockpot Chicken and Black Bean Soup is an easy and delicious meal perfect for busy days. The slow cooker does all the work for you, making it simple to prepare a hearty and flavorful dish. This recipe is packed with protein from the chicken and beans, making it both satisfying and nutritious. Plus, it can feed a crowd or make great leftovers for the next day.
How to Make Crockpot Chicken and Black Bean Soup
Ingredients
- Boneless, skinless chicken breasts
- Black beans
- Corn
- Diced tomatoes
- Rotel (diced tomatoes with green chilies)
- Chicken broth
- Taco seasoning
- Cumin
- Chili powder
Directions
- Place your chicken breasts right into the crockpot at the bottom.
- Add the rinsed black beans, drained corn, undrained diced tomatoes, and undrained Rotel.
- Pour in the chicken broth and sprinkle in taco seasoning, cumin, and chili powder.
- Gently stir everything together.
- Cover tightly and cook on LOW for about 6-8 hours or on HIGH for 3-4 hours until chicken is cooked through and tender.
- Carefully remove the cooked chicken and shred it using two forks.
- Return the shredded chicken to the crockpot and stir it into the soup.
- Let it warm through for a few minutes and ladle the hot soup into bowls.
How to Serve Crockpot Chicken and Black Bean Soup
You can serve this soup hot in bowls. It pairs well with tortilla chips or cornbread on the side. Add toppings like sour cream, shredded cheese, or avocado for extra flavor. This soup also makes a great filling for tacos or burritos if you want to switch things up.
How to Store Crockpot Chicken and Black Bean Soup
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before freezing.
Tips to Make Crockpot Chicken and Black Bean Soup
- Make sure to rinse the black beans before adding them to reduce sodium.
- If you like a spicier soup, add more chili powder or some chopped jalapeños.
- You can add other veggies like bell peppers or carrots for more flavor and nutrition.
Variation
If you’re looking for a variation, you can use ground turkey or beef instead of chicken. You can also add quinoa or rice to the soup to make it even heartier.
FAQs
Can I use canned chicken in this recipe?
Yes, you can use canned chicken. Just add it in the last hour of cooking to heat it through.
Can I make this soup vegetarian?
Absolutely! You can replace the chicken with more black beans or other proteins like tofu and use vegetable broth instead of chicken broth.
What can I do with leftovers?
Leftover soup can be used as a filling for tacos or burritos. You can also serve it over rice for a complete meal.
Crockpot Chicken and Black Bean Soup
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts Use fresh or thawed chicken
- 2 cans Black beans Rinse before adding
- 1 cup Corn Drained
- 1 can Diced tomatoes Undrained
- 1 can Rotel Diced tomatoes with green chilies, undrained
- 4 cups Chicken broth May substitute with vegetable broth
Spices
- 1 packet Taco seasoning
- 1 tsp Cumin
- 1 tsp Chili powder Increase for more spice
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot.
- Add the rinsed black beans, drained corn, undrained diced tomatoes, and undrained Rotel.
- Pour in the chicken broth and sprinkle in the taco seasoning, cumin, and chili powder.
- Gently stir all ingredients together.
- Cover tightly and cook on LOW for about 6-8 hours or HIGH for 3-4 hours until chicken is cooked through and tender.
Finishing
- Carefully remove the cooked chicken and shred it using two forks.
- Return the shredded chicken to the crockpot and stir it into the soup.
- Let it warm through for a few minutes and ladle the hot soup into bowls.
