Recipe by Beth
"The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cooked dark meat chicken
3 (15.5 ounce) cans
black beans, drained and rinsed
2 (14 ounce) cans
2 (10 ounce) cans
diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can
whole kernel corn
chopped jalapeno peppers
2 1/2 teaspoons
red pepper flakes
salt and ground black pepper to taste
sour cream, or to taste
I chose to use boneless, skinless chicken breast instead of dark meat. Because I did not have fresh jalepeno peppers on hand, I used one can mild diced green chilies in it's place. I also increased the onion to one large onion and upped the fresh garlic. VERY good the first day, even better the second. This is now one of my new favorite slow-cooker soups.
My family and I enjoy spicy foods but found this soup to be much too spicy. I remedied this by adding a can of diced tomatoes and stirring in rice. The soup still had a significant "kick" to it.
I used less chicken broth by about half, to make a more chunky soup, and cut down on the chili powder and jalapenos as well. I also used breast meat instead of dark. A delicious recipe.
Very easy and yummy! We used the slow cooker method and it was great! Used diced ham instead of chicken because that is what was in the fridge.
Very easy, made no changes to the recipe. I'm sure this would probably pair well with cornbread but I didn't think to bake a pan.
Made this for *Recipe Group* 8-21-12 I halved this recipe. This soup is very tasty. The broth was thin and watery. DH really liked this. Simple to throw together. Served with Corn Bread. Yum
I made half of this recipe for Recipe Group this week. I did cut back on the red pepper flakes for Hubs’ sake. Due to some time constraints I made this over a two day period. The first day, I cooked it for 4 hours and finished it off the next day. I found that after the full amount of cooking time, I needed to add another can of chicken broth. I also made a roux with 3 T. of butter and 3 T. of flour, tempered it with some hot soup and added it to the pot. This gave the broth a little body without making the soup overly thick. We enjoyed this and although the flavor was good, next time I might add some taco seasoning to boost the flavor a bit more.
Delicious! I did make some modifications... of course! I prefer white meat so I used chicken breasts. I substituted a can of mild green chiles for the jalapenos which added enough spice for me. I also used Goya Adobo seasoning in place of the cumin, salt and garlic. Other than that I followed pretty closely. I topped the bowls with cilantro as well as sour cream. Also gave people the option to use shredded cheddar/jack cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwest Black Bean Chicken Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 389
** Calories from Fat: 118
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See simple tricks for making super-easy black bean soup.
See how to make a zesty black bean soup that’s thick and hearty.
A simple, hearty chili inspired by the flavors of old Mexico.