Crockpot Chicken & Black Bean Soup
This nourishing crockpot chicken and black bean soup is perfect for chilly days. Healthy, filling and rich with spices.
Servings: 4 Servings
Calories: 367kcal
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
