Southwest Black Bean Chicken Soup

Southwest Black Bean Chicken Soup

38 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    8 h
  • Ready In

    8 h 15 m
Beth
Recipe by  Beth

“The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

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Reviews (38)

Rate This Recipe
Sarah Jo
205

Sarah Jo

I chose to use boneless, skinless chicken breast instead of dark meat. Because I did not have fresh jalepeno peppers on hand, I used one can mild diced green chilies in it's place. I also increased the onion to one large onion and upped the fresh garlic. VERY good the first day, even better the second. This is now one of my new favorite slow-cooker soups.

cseguin
146

cseguin

I used less chicken broth by about half, to make a more chunky soup, and cut down on the chili powder and jalapenos as well. I also used breast meat instead of dark. A delicious recipe.

May
138

May

Very easy and yummy! We used the slow cooker method and it was great! Used diced ham instead of chicken because that is what was in the fridge.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 43.7 g
  • 14%
  • Protein
  • 26.6 g
  • 53%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 1789 mg
  • 72%

Based on a 2,000 calorie diet

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