Slow Cooker Chicken Black Bean
Spicy slow cooker chicken and black bean soup made with fire-roasted tomatoes, green chiles, bell pepper, and a blend of Southwestern spices. A hearty, flavorful dinner perfect for an easy dump-and-go meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 can black beans 15 oz each, rinsed and drained
- 3.5 cup low sodium chicken broth
- 2 can Rotel tomatoes with green chilies 10 oz each
- 1 each red bell pepper minced
- 4 oz diced green chiles canned
- 1 tbsp ground cumin
- 1 tsp ancho chile powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.25 tsp dried oregano
- 16 oz boneless skinless chicken breasts
- 0.5 cup chopped cilantro divided
- 2 each medium scallions diced
- 1 each medium Haas avocado sliced, for serving
- lime wedges for serving
- sour cream optional, for serving
Instructions
Preparation Steps
- Place one can of black beans with 2 cups of chicken broth in a blender and puree until smooth. Pour into slow cooker.
- Add remaining black beans, chicken broth, Rotel tomatoes with green chilies, minced bell pepper, diced green chiles, ground cumin, ancho chile powder, garlic powder, onion powder, oregano, chicken breasts, and 1/4 cup of chopped cilantro into the slow cooker.
- Cover and cook on HIGH for 4 hours or LOW for 6 to 8 hours.
- Remove chicken breasts from slow cooker and shred with two forks.
- Return shredded chicken to slow cooker. Stir in diced scallions, remaining cilantro, and adjust salt and cumin to taste.
- Serve hot with lime wedges, sliced avocado, and optionally sour cream. Makes about 7 servings.
Notes
This recipe offers a healthy, fiber-rich option that’s great served with crusty bread or tortillas. Leftovers reheat well.