Ingredients for Black Bean And Chicken Soup
- 1 (15-ounce) can black beans (rinsed and drained) or 1 ½ cups cooked dried black beans
- Boneless Skinless Chicken Breast
- Cumin Powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Onions
- 1 (14.5 ounce) can diced tomatoes (undrained)
- Corn
- 4 cups chicken broth
- 1/2 tsp cumin
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How to Make Black Bean And Chicken Soup
- Season 1 lb boneless, skinless chicken breasts with 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until cooked through and lightly browned.
- In a 6-quart slow cooker, combine the cooked chicken, 1 (15-ounce) can black beans (rinsed and drained), or 1 ½ cups cooked dried black beans, 4 cups chicken broth, 1 (14.5 ounce) can diced tomatoes (undrained), 1 medium onion (chopped), 2 cloves garlic (minced), 1 green bell pepper (chopped), 1 tsp chili powder, 1/2 tsp oregano, 1/4 tsp cayenne pepper (optional), and salt and pepper to taste.
- Stir well to combine all ingredients.
- Cook on high for 1 hour, then switch to low for 3-4 hours, or until flavors have melded and the soup has thickened slightly. Taste and adjust seasonings as needed.
- Serve hot and enjoy! Garnish with fresh cilantro, avocado, or a squeeze of lime if desired. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
17g
Fat
2g
Carbs
7g
