"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." — Beth
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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.
This had okay flavor (heat but a little bland), and we liked the different textures of the ingredients but the base just wasn't there. Very thin and not enough of it. I made a half batch and got three bowl with very little broth and then about 3-4 cups of leftover "stuff" with no liquid. We used this part as a taco salad type topper and it would probably pair well over rice but I will freeze the rest and figure out what to do with it later. Made for recipe group 8-22.
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.
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 tenders in the freezer. Made stove top. Intensely flavored, will make again soon. Edit: made again with 2 red and 1 white kidney beans, added in some carrots, no meat. At least doubled spices, tripled coriander. Added in about half cup of masa mixed with water to add some body to the broth. Topped with sour cream this time but like it better without.
* 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 from Fat: 118
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A simple, hearty chili inspired by the flavors of old Mexico.
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