Slow Cooker Chicken & Black Bean Soup

Back when we got the slow cooker we’d decided to have a slow cooker meal at least once a week if we could and so I had been pinning quite a few slow cooker (or crockpot) recipes onto my Pinterest boards.

This is adapted from one of those, originally seen on skinnytaste.com - I hadn’t used the slow cooker enough myself yet to have the confidence to devise recipes myself. I needed to get used to it a bit more first. This though seemed like an excellent recipe to try out cooking chicken with. I love a hearty soup anyway and with a bit of zing and spice it is right up my alley.

This makes quite a lot of soup so we froze some of it. It is also healthy and good for you plus you can add more veg, such as sweetcorn, to bulk it out a little if you like. We served this with some sliced avocado and a little low fat soured cream but you could also add some broken up tortilla chips if you like for a bit of crunch.


Crock Pot Chicken and Black Bean Soup
serves about 6

2 tins black beans, rinsed and drained
900ml chicken stock
2 tins / cartons chopped tomatoes
1 red pepper, finely chopped
85g tinned diced jalapenos
1 tbsp ground cumin
1 tsp dried ancho chili
2 cloves garlic, crushed
1 tsp onion powder, finely chopped
¼ tsp Mexican oregano
1 tsp chipotle en adobo paste
2 skinless chicken breasts
½ cup chopped coriander, divided
2 spring onions, finely chopped
cut limes, for serving
½ medium Haas avocado, sliced
sour cream, for serving (optional)

Take one can of beans and place in a blender along with 500ml of the chicken stock; blend then add to the slow cooker.

Add the remainder of the beans and chicken stock into the slow cooker along with tomatoes, red pepper, diced jalapenos, cumin, ancho chilli, garlic, onion powder, oregano, chipotle, chicken breast, and half of the coriander.

Cook in the slow cooker on high for 4 hours or low for 6-8.

At the end of the time remove the chicken breasts and shred with 2 forks. Place the shredded chicken back into the slow cooker.

Add most of the chopped spring onion, most of the remaining coriander and adjust the salt and cumin (and maybe add a pinch of cayenne if you want it a little spicier), to taste.

Serve hot sprinkled with the remaining coriander and spring onion plus lime wedges, avocados, and sour cream if you like.