Crockpot Chicken and Black Bean Soup
An easy and delicious soup perfect for busy days, packed with protein from chicken and black beans.
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.
Notes
Serve hot; pairs well with tortilla chips or cornbread. For extra flavor, add toppings like sour cream, shredded cheese, or avocado. Leftovers can be used as filling for tacos or burritos.