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Southwest Black Bean Chicken Soup

Southwest Black Bean Chicken Soup

"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."
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8 h 15 m servings 389 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 1740 mg
  • 70%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.


  • Cook's note:
  • You can also cook on High for 4 hours.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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Read all reviews 59
  1. 77 Ratings

Most helpful positive review

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 increa...

Most helpful critical review

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.

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Least positive

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 increa...

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...

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 m...

I didn't follow exactly..1 can of kidney beans, 1 rotel, 1 lg onion, 1 lg jalapeno, 1 bunch cilantro, no corn, doubled garlic, all else the same. Was going to do without chicken but found a few ...

My husband and I both LOVED this! It was a little too spicy for me so I might tweak it a little next time but we will definately add this to the "Favorites" list =) Thank you! Andrew and Michel...

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