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    Home » Slow Cooker Recipes

    Crockpot Chicken & Black Bean Soup

    Published: Oct 17, 2009 · Modified: May 18, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 29 Comments

    2Shares

    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.
    Crockpot Chicken, Black Bean & Chipotle Pepper Soup Recipe

    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:

    In a large crockpot, combine 1 large chopped onion;


    2 carrots, cut lengthwise and thinly sliced;
    1 chipotle pepper (canned in adobo sauce), membranes and seeds removed, and finely chopped;


    1 teaspoon dried oregano;


    2 minced garlic cloves; and 1 (15 oz) can black beans, drained and rinsed.


    Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season 4 skin-on, bone-in 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 4 cups chicken broth and 1 ½ cups water over the chicken.


    Add 1 (28 oz) can whole tomatoes, chopped (juices included) to the crockpot.

    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 cool.

    Add ½ cup long-grain white 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 skin and 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 ¼ cup chopped cilantro leaves. Season with salt and pepper to taste. Serve the soup with lime wedges.

    Other crockpot chicken soup recipes:
    Karina's Kitchen's Mediterranean Chicken Soup for the Soul
    Elana's Pantry's Gluten-Free Thai Chicken Soup
    Megan's Cookin's Chicken Taco Soup
    Crockpot Chicken, Black Bean & Chipotle Pepper Soup
    1 large onion, finely chopped
    2 carrots, halved lengthwise & thinly sliced
    1 finely chopped chipotle pepper in adobo sauce, seeds & membranes removed
    1 teaspoon dried oregano
    2 garlic cloves, minced
    1 (15 oz) can black beans, drained & rinsed
    1 tablespoon olive oil
    4 (1 lb) chicken thighs, bone-in & skin on
    Salt & pepper
    4 cups chicken broth
    1 ½ cups water
    1 (28 oz) can whole tomatoes, chopped (including juices)
    ½ cup long-grain white rice
    ¼ cup chopped fresh cilantro
    Lime wedges
    In a large crockpot, combine onion, carrots, chipotle pepper, oregano, garlic, and black beans.
    Heat 1 tablespoon 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 cool.

    Add ½ cup long-grain white 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 skin and 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 ¼ cup chopped cilantro leaves. Season with salt and pepper to taste. Serve the soup with lime wedges.

    Serves 4.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

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      2. The Crock Pot Blog

        January 14, 2010 at 4:01 pm

        What a great recipe! I've bookmarked this one. Here is one from my blog, a nice treat for the weekend football fan:
        So Simple Spicy Wings

        Reply
      3. Raquelle

        November 07, 2009 at 11:33 pm

        Amazing recipe. Everyone who tried it after I made it said it was one of the best soups they've ever had. And I agree!

        Reply
      4. Skylar Wolfe

        November 04, 2009 at 8:31 pm

        This looks fantastic. Warm and inviting on a cold day. I love black beans with chipotles as well, they play well.

        Reply
      5. foodandwinechickie

        October 24, 2009 at 10:14 pm

        Wanted to share my Beer Braised Slow Cooker Pork Roast with everyone. No need to be a beer lover for this one: http://bit.ly/37TcCR

        Reply
      6. Chef Shari

        October 22, 2009 at 8:20 pm

        this sounds so yummy, can't wait to try it! we don't get too many cold days down here in Florida, guess I could turn the air conditioner down:-)

        Reply
      7. ValleyWriter

        October 21, 2009 at 3:13 pm

        I love, love, love my crockpot. It's so nice to have a fully cooked meal ready to go (or close to it) when I get home from work. I'm always looking for new recipes and this one looks great!

        Reply
      8. Jenn@slim-shoppin

        October 20, 2009 at 4:30 pm

        I love crock pot cooking! Your recipe looks great. I love making things like that and having it ready when you get home from work.

        My favorite crock pot recipe is for easy beef stew made with 3 cans of V-8 juice. Super easy and healthy!

        http://www.slim-shoppin.com/beef-stew-2/

        Reply
      9. Table Talk

        October 20, 2009 at 12:43 am

        I broke out my nearly antique crockpot (I think it is 18 years old!) to make your applesauce...looks like I better put it back in use for this soup!

        Reply
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