Description
A reliable, protein-packed soup featuring black beans and chicken, perfect for busy weeknights.
Ingredients
Scale
- 2 (15 oz) cans black beans, rinsed and drained
- 3 1/2 cups low sodium chicken broth
- 2 (10 oz) cans Rotel tomatoes with green chilies
- 1 red bell pepper, minced
- 1 (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, divided
- 2 medium scallions, diced
- Lime wedges, for serving
- 1 medium Haas avocado, sliced
- Sour cream, for serving (optional)
Instructions
- Take one can of beans and place in the blender along with 2 cups of the chicken broth; puree then add to your slow cooker.
- Add the remainder of the beans and chicken broth into the slow cooker along with the tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro.
- Set slow cooker to HIGH for 4 hours or LOW for 6 to 8 hours.
- After it’s done, remove chicken and shred with 2 forks.
- Place back into the slow cooker and add fresh scallions, remainder cilantro, and adjust salt and cumin to taste.
- Serve hot with lime wedges, avocados, and sour cream if desired.
Notes
Serve with warm corn tortillas or a wedge of crusty bread. Store leftovers in airtight containers up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg