Slow Cooker Chicken Soup with Beans – warm, comforting and full of flavor! You will love having this delicious soup in the crock pot after a hard day of work. Boneless, skinless chicken thighs cook up so tender with black beans, tomatoes, onions, red bell pepper and corn. Chipotle chiles, garlic, chili powder and cumin bring a nice spice and a little heat to the soup. Garnish with yogurt and fresh cilantro for this healthy, easy and under 400 calories soup!
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Slow Cooker vs. Instant Pot
I admit it, I am in love with my Instant Pot, as you can tell from Instant Pot Ham and Bean Soup, Instant Pot Polenta with Herbs and Instant Pot Red Wine Beef Stew. I remember after the first few times using it that I thought I would never use my slow cooker again.
I’ve since rethought that. There is definitely room in this house for both a slow cooker and an Instant Pot. Yes, I know that an Instant Pot can also function as a slow cooker, but from what I’ve read, it’s not quite as successful with that. Besides I love my slow cooker, it’s not going any where.
The Instant Pot is great for when you want to get dinner ready in a hurry. The thing is, around 4 or 5 o’clock (depending on when you eat dinner) you’ve got to stop whatever you are doing and make dinner.
With the slow cooker, you did the work in the morning. By the time you sit down to eat, it’s almost like someone else made you dinner. There is just something so nice about walking into your kitchen and dinner is there waiting.
Making Slow Cooker Chicken Soup is Easy!
Making this slow cooker chicken soup is so easy, there is no browning or any extra steps at the beginning. You gather your ingredients: boneless skinless chicken thighs, chicken stock, canned black beans, canned tomatoes, fresh or frozen corn, chili powder, ground cumin, salt and pepper. Chop your vegetables and aromatics: yellow onion, canned chipotle chiles, red or orange bell pepper and garlic cloves.
Put everything in the slow cooker (crockpot) and give it a quick stir. Cover and cook on low for 5-6 hours. Using tongs, pull out the chicken and shred with two forks. Put the chicken back in the soup and add lime juice. The lime juice really brightens the flavors at the end (something I leaned from Salt Fat Acid Heat.) Serve it garnished with yogurt and fresh chopped cilantro!
Slow Cooker Chicken Soup with Beans
As soon as I saw this recipe in Cooking Light’s November 2018 issue, I knew I would be making it! They called it Tex-Mex Chicken and Black Bean Soup. I’m not sure what makes it Tex-Mex, I just know it’s good.
This was so delicious! The chicken thighs were moist, the corn and bell peppers brought a bit of sweetness and I liked the hint of heat from the chipotle peppers. We might increase the peppers a little bit next time to make it a bit more spicy. Topping with Greek yogurt instead of sour cream makes it healthier and saves you some calories!
As a bonus, it’s under 400 calories a serving!
Looking for some more slow cooker recipes:
Nothing beats a pasta sauce that simmers all day, like this Slow Cooker Marinara Sauce.
The slow cooker makes amazing pho, like this Slow Cooker Pho with Chicken.
These Slow Cooker Chicken Chile Burrito Bowls are a favorite around here!
Slow Cooker Chicken Soup with Beans
Your whole family is going to love this easy Tex-Mex chicken soup!
- 1 1/4 pounds boneless, skinless chicken thighs
- 4 cups unsalted chicken stock
- 15 oz black beans canned, rinsed and drained
- 14.5 oz diced tomatoes canned, unsalted
- 1 cup yellow onion chopped
- 1 cup red or yellow bell pepper chopped
- 1 cup corn kernels fresh or frozen
- 2 tablespoons canned chipotle chiles in adobo sauce chopped
- 2 cloves garlic minced
- 2 teaspoons chilli powder
- 2 teaspoons ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 1/2 cup greek yogurt plain, whole milk
- 1/2 cup cilantro leaves
In a 5-6 quart slow cooker combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili power, cumin, salt and pepper.
Cover and cook on low for 5 to 6 hours.
Remove the chicken. Place on a cutting board and shred with two forks.
Add chicken back to slow cooker and stir in lime juice.
To serve top evenly with yogurt and fresh cilantro.