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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

      1. KrisKishere

        October 19, 2009 at 7:19 pm

        That looks so hearty and delicious! It's a keeper! 🙂

        Reply
      2. Jessie

        October 19, 2009 at 1:28 pm

        oh gosh you're right about the cold weather! It just makes me want to snuggle up on the couch and have a nice bowl of warming soup. This soup is definitely warming and very hearty. I love that it has "sticks to your ribs" ingredients. Very delicious!

        Reply
      3. CheapAppetite

        October 19, 2009 at 7:56 am

        great hearty soup! I love chipotle peppers. Crock pot is a great invention:)

        Reply
      4. HannahBanana aka Amanda

        October 18, 2009 at 11:19 pm

        A great soup recipe to add to my collection...the hubby would LOVE this one. Perfect for autumn I'd say!

        Reply
      5. Divina Pe

        October 18, 2009 at 7:06 am

        This soup is so hearty and comforting. So many great flavors going on in there. I have to find those chipotle peppers soon.

        Reply
      6. Hummingbird Appetite

        October 18, 2009 at 12:46 am

        This looks so good!

        Reply
      7. Jenn

        October 17, 2009 at 5:35 pm

        Yummy! I could use some soup right about now. Crockpot soups are awesome. Just for the fact that they're a hassle free to make.

        Reply
      8. pegasuslegend

        October 17, 2009 at 10:08 pm

        looks wonderful

        Reply
      9. Cookin' Canuck

        October 17, 2009 at 9:21 pm

        Thanks for all of your generous comments! There are a few crockpot recipes posted in the comments. Be sure to check them out.

        Reply
      10. Lea Ann

        October 17, 2009 at 9:15 pm

        How did I miss this one in Sunset??? This looks amazing. I'm keeping the recipe and will give it a try this week. Thanks for the post.

        Reply
      11. Diana Bauman

        October 17, 2009 at 8:06 pm

        CC, you simply amaze me! You are such an awesome cook! You consistently have so many recipes, lovin this!

        Reply
      12. The Chickenless Chick

        October 17, 2009 at 7:44 pm

        Gorgeous picture. Slow cooking is my favorite way to do chicken. Bet this tastes fantastic.

        The "you may also like" tool brought up your Cool Honeydew-Mint Soup. I was like, "Yes! Yes I would also like that!"

        Reply
      13. MaryMoh

        October 17, 2009 at 2:56 pm

        mmmmm....just what I would like to have now....not a small serving, but a BIG bowl...:)Looks very delicious.

        Reply
      14. Mother Rimmy

        October 17, 2009 at 2:56 pm

        Chipotle is a favorite in my house. I'll have to give this a try!

        Reply
      15. Barbara Bakes

        October 17, 2009 at 2:04 pm

        I'm loving the addition of rice to this soup! Looks delicious! Here's my family's favorite crockpot recipe http://www.barbarabakes.com/2009/09/spicy-chicken-soup.html

        Reply
      16. April Cavin

        October 17, 2009 at 1:56 pm

        Always looking for new soup ideas and this one sounds delicious! I really like the chicken tip, too-- will definitely be trying this one.

        Reply
      17. Petra aka Cascabel

        October 17, 2009 at 1:26 pm

        A friend sent me over to your blog - what an amazing recipe! I have to try this (staring out and seeing snowflakes...)

        Reply
      18. Kalyn

        October 17, 2009 at 1:16 pm

        Sounds great! I love your idea of cooking the chicken in the crockpot, then taking it out and shredding the meat and adding it back in. Brilliant, and saves time in the morning when you're getting the food in the crockpot.

        Reply
      19. Tasty Eats At Home

        October 17, 2009 at 12:36 pm

        Loving the flavors going on here! Yum!

        Here's my crockpot recipe - a vegetarian pumpkin chili!

        http://tastyeatsathome.wordpress.com/2009/09/09/vegetarian-bean-and-pumpkin-chili-plus-a-gluten-free-cheddar-serrano-biscuit/

        Reply
      20. Marla

        October 17, 2009 at 12:32 pm

        hi! I just discovered your blog. It is great! Loving this recipe for this healthy crock pot soup. I will need to make it! CP recipes have been the thing on everyone's minds these days! I am adding you to my blogroll page!!

        Reply
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