Crockpot Chicken & Black Bean Soup

This nourishing crockpot chicken and black bean soup is perfect for chilly days. Throw everything into the slow cooker in the morning and get ready to enjoy a bowl of piping hot, healthy soup at dinnertime.

As we begin to hunker down for the impending cold weather, we are craving dishes that will warm us all the way down to our toes. Apparently, my family aren't the only ones with cold extremities. In the past week alone, I have received four requests for crockpot recipes. Still flexing its muscles from its successful slow cooking of our Family Crockpot Applesauce, my crockpot was up for the challenge.

The inspiration for this recipe came from Sunset Magazine's Crockery Cookbook. However, I took several liberties with the recipe, adding tomatoes and black beans, and increasing the seasoning. The result was a flavorful, nourishing soup that took no more than time than chopping a few vegetables and browning some chicken. Mission accomplished.

How to make crockpot chicken & black bean soup

1. In a large crockpot/slow cooker combine chopped onion, sliced carrots, minced chipotle pepper, oregano, minced garlic and black beans.
2. Heat olive oil in a large skillet set over medium-high heat. Season 4 skinless, bone-in chicken thighs with salt and black pepper. Place the chicken thighs in the skillet and brown on both sides, about 2 minutes per side. Place the seared chicken thighs in the crockpot, on top of the vegetables and black beans.
3. Pour the chicken broth and water over the chicken. Chop the whole, canned tomatoes and add them to the crockpot, along with any liquid from the can.
4. Cover the crockpot, turn the heat to Low, and cook for about 7 hours, or until the chicken is cooked through and the carrots are tender. Remove the chicken and let it rest until cool enough to handle.
5. Add the rice to the crockpot, turn the heat to High, and cook for an additional 25 to 30 minutes, or until the rice is tender.
6. Remove the chicken from the bones. Shred the chicken with two forks or your hands, and return the meat to the crockpot.
7. Allow the soup to heat for about 5 minutes. Stir in the minced cilantro. Season with salt and pepper to taste. Serve the soup with lime wedges.

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Crockpot Chicken & Black Bean Soup

This nourishing crockpot chicken and black bean soup is perfect for chilly days. Healthy, filling and rich with spices.

5 from 1 vote

Print Pin Rate

Course: Soups

Cuisine: Southwestern

Keyword: Healthy Soup, Slow Cooker Recipes

Prep Time: 15 minutes minutes

Cook Time: 7 hours hours 35 minutes minutes

Total Time: 7 hours hours 50 minutes minutes

Servings: 4 Servings

Calories: 367kcal

Author: Dara Michalski | Cookin' Canuck

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Ingredients

• 1 large yellow onion finely chopped
• 2 large carrots halved lengthwise & thinly sliced
• 1 chipotle pepper (canned in adobo sauce) membranes removed and pepper minced
• 1 teaspoon dried oregano
• 2 garlic cloves minced
• 1 (15 ounce) can black beans drained & rinsed
• 1 tablespoon olive oil
• 4 (about 1 pound total) bone-in chicken thighs skin removed
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 4 cup chicken broth
• 1 cup water
• 1 (28 ounce) can whole tomatoes chopped, juices included
• ½ cup long-grain white rice
• ¼ cup minced cilantro
• Lime wedges

Instructions

• In a large crockpot, combine onion, carrots, chipotle pepper, oregano, garlic, and black beans.
• Heat the olive oil in a large skillet set over medium-high heat. Season chicken thighs with salt and freshly ground black pepper. Place the chicken thighs in the skillet and brown on both sides, about 2 minutes per side. Place the seared chicken thighs in the crockpot, on top of the vegetables and black beans.
• Pour chicken broth and water over the chicken. Add canned tomatoes and their juices. Cover the crockpot, turn the heat to LOW, and cook for about 7 hours, or until the chicken is cooked through and the carrots are tender. Remove the chicken and let rest until cool enough to handle.
• Add the rice to the crockpot, turn the heat to HIGH, and cook for an additional 25 to 30 minutes, or until the rice is tender.
• Remove and discard the bones from the chicken. Shred the chicken with two forks or your hands, and return the meat to the crockpot. Allow the soup to heat for about 5 minutes.
• Stir in the cilantro. Season with salt and pepper to taste. Serve the soup with lime wedges.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 0.25of the recipe | Calories: 367kcal | Carbohydrates: 26g | Protein: 20g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 99mg | Sodium: 1118mg | Fiber: 2g | Sugar: 4g

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