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Crock Pot Chicken and Black Bean Soup

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“This is a little thicker than a soup, but thinner than a stew. . .so let's call it a Mexican Stoup! This is adapted from a recipe on skinnytaste.com (original was a little bland for us, so I added some items).”
READY IN:
4hrs 15mins
SERVES:
8-10
YIELD:
12 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place one can of beans and 2 cups of chicken broth in a blender and puree. Place bean puree in crock pot.
  2. Into the crock pot, add remaining beans and chicken broth along with the tomatoes, bell pepper, green chiles, cumin, chile powder, garlic powder, onion powder, oregano, corn (optional), mushrooms (optional), salsa, and chicken breasts.
  3. Set slow cooker to high for 4 hrs or to low for 6-8 hrs (I do mine on high).
  4. After it's done, remove and shred chicken (with 2 forks - it will just fall apart) and return it to the crock pot. Add the cilantro and scallions.
  5. Adjust to taste with salt and cumin (and hot sauce if you like).
  6. Serve hot with lime wedges and a dollop of sour cream if you wish.

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