Slow Cooker Tex-Mex Chicken and Black Bean Soup

Jennifer Causey
Active Time
15 Mins
Total Time
5 Hours 15 Mins
Yield
Serves 5 (serving size: about 2 cups soup, 1 1/2 tbsp. yogurt, and 1 1/2 tbsp. cilantro)
By Jamie Vespa, MS, RD
November 2018

This filling and flavorful soup is ideal for a chilly evening. Freeze leftover chipotle chiles and adobe sauce in a flattened Ziploc bag for future use. Want to make it in your Instant Pot? Click here for the recipe. 

Ingredients

  • 1 1/4 pounds boneless, skinless chicken thighs (about 4 thighs)
  • 4 cups unsalted chicken stock (such as Swanson)
  • 1 (15-oz.) can unsalted black beans, drained and rinsed
  • 1 (14.5-oz.) can unsalted diced tomatoes
  • 1 cup chopped yellow onion
  • 1 cup chopped red or orange bell pepper
  • 1 cup fresh or frozen corn kernels
  • 2 tablespoons chopped canned chipotle chiles in adobo sauce
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/2 cup fresh cilantro leaves

Nutritional Information

  • Calories 315
  • Fat 8g
  • Satfat 2g
  • Unsatfat 4g
  • Protein 35g
  • Carbohydrate 29g
  • Fiber 7g
  • Sugars 7g
  • Added sugars 0g
  • Sodium 615mg
  • Calcium 11% DV
  • Potassium 11% DV

How to Make It

Step 1

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in a 5- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, 5 to 6 hours.

Step 2

Transfer chicken to a cutting board; shred into small pieces; return to slow cooker. Stir in lime juice.

Step 3

Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro.

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