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Slow Cooker Chicken & Black Bean Soup - Cozy, Hearty, and Easy

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted if you like)
  • 1 can (10 ounces) diced green chiles (mild or hot)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup corn kernels (frozen or canned, drained)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Juice of 1 lime, plus extra wedges for serving
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: diced avocado, shredded cheese, sour cream or Greek yogurt, sliced jalapeños, crushed tortilla chips
  • Optional add-ins: 1 small bell pepper, diced; 1 carrot, diced; 1 celery rib, diced

Method
 

  1. Prep the base: Add onion, garlic, black beans, diced tomatoes, green chiles, corn, and any optional veggies to the slow cooker.
  2. Season: Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Pour in chicken broth and mix well.
  3. Add the chicken: Nestle the chicken breasts or thighs into the liquid so they’re mostly submerged.
  4. Slow cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is very tender.
  5. Shred the chicken: Transfer chicken to a cutting board and shred with two forks. Return it to the slow cooker and stir.
  6. Brighten: Stir in the lime juice and taste. Adjust salt, pepper, or spices as needed.
  7. Serve: Ladle into bowls and top with cilantro and your favorite toppings. Add lime wedges on the side.