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:

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.

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