This is the recipe my instagram followers have been waiting for. I saw this soup on Skinny Taste and it was on my to-do list this for last weekend. This soup tastes like your eating a bowl of chunky salsa with chicken. I was a little nervous to make it at first, I wasn’t sure how this was going to turn out. The ingredients together kind of grossed me out… blending chicken stock and beans is not my cup of tea. When I gave the soup my first try I started dancing in my kitchen because it tastes SO good.
Crock Pot Spicy Black Bean and Chicken Soup
Adapted from Skinny Taste
- 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 (10 oz) can diced sweet corn
- 1 red bell pepper, minced
- 1 tbsp minced garlic
- 1 small onion, chopped
- 4 oz can diced green chiles
- 1 tbsp ground cumin
- 1 tsp chili powder
- 1/4 tsp oregano
- 1tbsp salt
- 16 oz (2) skinless chicken breast
- 1/2 cup chopped cilantro, divided
- 2 medium scallions, diced
- cut limes, for serving
- 1 medium avocado, sliced
- fat free sour cream
Saute the onions, garlic, and bell pepper in 1 tbsp of olive oil until tender; add to the slow cooker. Take one can of beans and place in the blender along with 2 cups of the chicken broth; blend then add to your slow cooker. Add the second can of beans and remaining chicken broth into the slow cooker along with tomatoes, diced green chiles, cumin, chili powder, oregano, and chicken breast. Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.
Remove the chicken and shred with 2 forks. Place back into the slow cooker. Serving: ladle soup into bowls and top with fresh scallions, cilantro, sliced avocado, and a dollop of sour cream.
The toppings are the best part! It’s a way to make each bowl of soup a little more personalized. I like to set up a topping station in my kitchen so everyone can help themselves.