There are few things better than coming home to a house that smells like flavorful soup and knowing that dinner is ready. This slow cooker Chicken & Black Bean Soup is very brothy and gets a big hit of texture from its garnishes—flavored sour cream, crunchy tortilla chips, salty cheese and creamy avocado. You can increase the spiciness by adding extra jalapeño or even switching to a hotter pepper such as serrano or habanero. The method of dicing an onion featured in this recipe video is also a great basic kitchen skill to have in your repertoire.
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View CartSlow Cooker Chicken & Black Bean Soup
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PREP:
15 minutes
COOK:
3-6 hours
YIELD:
4-6 servings
Ingredients
- 3 boneless and skinless chicken breasts (about 2¼ pounds)
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- 1 jalapeño, seeded and chopped
- 2 tablespoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- Juice of two limes
- 1 (15 ounce) can fire-roasted tomatoes
- 4 cups chicken broth
- 1 (15 ounce) can black beans, drained and rinsed
- ½ cup cilantro, chopped
- Shredded queso fresco or monterey jack cheese
- Sliced avocado
- Tortilla chips
- ½ cup sour cream
- 1 chipotle pepper in adobo, finely chopped
- 1 tablespoon lime juice
- Kosher salt
Chipotle Sour Cream Ingredients:
Directions
- Put the chicken, onion, garlic, jalapeño, cumin, smoked paprika, salt, lime juice, tomatoes (with all their juices) and broth into a slow cooker. Cover and cook on high for 3–4 hours or low for 5–6 hours. Remove the chicken breasts to a plate and shred, using two forks. Slide the shredded chicken back into the slow cooker and stir in the black beans and cilantro. Keep warm.
- To make the chipotle sour cream, in a small bowl, stir together the sour cream, chipotle pepper and lime juice. Season to taste with salt and set aside.
- To serve, ladle the soup into a shallow bowl. Top with a generous dollop of the chipotle sour cream and garnish with cheese, avocado and tortilla chips.
