Slow Cooker Chicken Black Bean Soup
A delightful and hearty soup featuring shredded chicken, black beans, and corn simmered in a flavorful broth, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb shredded chicken Cooked and shredded
- 1 can black beans, rinsed and drained Helps reduce sodium
- 1 cup corn Frozen or canned
- 4 cups chicken broth Use quality broth for best flavor
- 1 cup shredded cheese Cheddar or your choice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper Adjust according to taste
- as needed Tortilla strips For topping
- for garnish Fresh cilantro
Instructions
Preparation
- Gather all ingredients and lay them out.
- Place the slow cooker on a stable surface and plug it in.
- In the slow cooker, combine shredded chicken and rinsed black beans.
- Add corn to the slow cooker.
- Pour in chicken broth.
- Sprinkle cumin and chili powder into the mixture.
- Season with salt and pepper to taste.
- Stir well to combine all ingredients.
Cooking
- Cover the slow cooker, set it to low heat, and let it cook for 6 to 8 hours, or set to high heat for 3 to 4 hours.
- About 30 minutes before serving, add shredded cheese and stir until melted.
Serving
- Serve hot, garnished with tortilla strips and fresh cilantro.
Notes
For a thicker soup, mash some black beans before adding them to the slow cooker. This soup is customizable; consider adding jalapeños for spice or using different toppings based on preferences.