Southwest Black Bean Chicken Soup

Southwest Black Bean Chicken Soup

43
Beth 0

"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."

Ingredients 8 h 15 m {{adjustedServings}} servings 389 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 1740 mg
  • 70%

Based on a 2,000 calorie diet

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Directions

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  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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Footnotes

  • Cook's note:
  • You can also cook on High for 4 hours.
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Reviews 43

  1. 58 Ratings

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Sarah Jo
5/21/2012

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
6/14/2012

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
4/28/2012

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.