Slow-Cooker Black Bean Soup with Chicken Recipe

Slow-Cooker Black Bean Soup with Chicken

• Difficulty: Easy
• Servings: 4
• Nutritional Info per Serving: Calories 610, Total Fat 16g, Saturated Fat 4g, Cholesterol 35mg, Sodium 1012mg, Carbohydrates 86g, Dietary Fiber 20g, Sugar 8g, Protein 42g
• Total Time: 8 hours
• Active Time: 30 minutes

Transform simple ingredients into a flavorful masterpiece with this effortless slow-cooker black bean soup. Dried black beans meld with fire-roasted tomatoes, poblano peppers, and warm spices for a rich, comforting broth that bubbles away while you go about your day. Finish with tender shredded rotisserie chicken infused with cumin and cilantro, then crown it with creamy crema, crunchy tortilla strips, diced onion, and zesty limepure bliss in every spoonful that'll have you craving seconds!

Ingredients

• 1 white onion, chopped (plus extra for garnish)
• 2 poblano peppers, diced
• 1 (15-ounce) can diced fire-roasted tomatoes
• 1 pound dried black beans
• 3/4 cup plus 2 tablespoons chopped fresh cilantro
• 2 teaspoons plus 1/2 teaspoon ground cumin
• 4 cups low-sodium chicken broth
• Kosher salt and freshly ground black pepper, to taste
• Juice of 1/2 lime, plus additional lime wedges for serving
• Hot sauce (optional)
• 1 tablespoon vegetable oil
• 2 cups shredded rotisserie chicken
• Tortilla strips and crema, for garnish

Instructions

1. Combine the chopped onion, poblano peppers, diced fire-roasted tomatoes, black beans, 3/4 cup cilantro, and 2 teaspoons cumin in a 6- to 8-quart slow cooker. Pour in the chicken broth and add 2 cups of water. Season with 1 teaspoon salt and a few grinds of pepper. Cover and cook on low until the beans are tender, roughly 8 hours.
2. Use an immersion blender to blend the soup until mostly smooth, leaving some whole beans for texture. Stir in the lime juice and a few dashes of hot sauce, adjusting salt as needed.
3. In a medium nonstick skillet, heat the vegetable oil over medium-high heat until it shimmers. Add the shredded chicken along with the remaining 1/2 teaspoon cumin and a pinch of salt. Sauté, tossing occasionally, until warmed through, about 2 to 3 minutes. Remove from heat and mix in the remaining 2 tablespoons of cilantro.
4. Ladle the soup into bowls and top with the warm chicken. Garnish with tortilla strips, crema, additional chopped onion, and hot sauce if desired. Serve with lime wedges on the side.

Photograph by Andrew Purcell