Description
Spicy slow cooker Chicken and Black Bean Soup made with Rotel tomatoes, green chiles, bell pepper and spices, topped with avocado and a touch of sour cream.
Equipment
Slow Cooker
Ingredients
215 oz cans black beans, rinsed and drained
3 1/2cupslow sodium chicken broth
210 oz cansRotel tomatoes with green chilies
1red bell pepper, minced
4oz candiced green chiles
1tbspground cumin
1tspancho chile powder
1tspgarlic powder
1tsponion powder
1/4tsporegano
16ozboneless, skinless chicken breasts
1/2cupchopped cilantro, divided
2medium scallions, diced
lime wedges, for serving
1medium haas avocado, sliced
sour cream, for serving (optional)
Instructions
Take one can of beans and place in the blender along with 2 cups of the chicken broth; puree then add to your slow cooker.
Add the remainder of the beans and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro.
- Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.
After it’s done, remove chicken and shred with 2 forks.
- Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.
Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10 1/2 cups.
Last Step:
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Nutrition
Serving: 11/2 cups, Calories: 306kcal, Carbohydrates: 37.5g, Protein: 28g, Fat: 6g, Saturated Fat: 0.5g, Sodium: 698.5mg, Fiber: 13.5g, Sugar: 3g
