Southwest Black Bean Chicken Soup Recipe -
Southwest Black Bean Chicken Soup Recipe
  • READY IN 8+ hrs

Southwest Black Bean Chicken Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    8 hrs

    8 hrs 15 mins


  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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
May 21, 2012

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.

Most Helpful Critical Review
Aug 15, 2012

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.

Jun 14, 2012

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.

Apr 28, 2012

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.

Jun 02, 2012

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.

Aug 23, 2012

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

Aug 23, 2012

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.

Sep 22, 2012

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.


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  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 14.1 g
  • 56%
  • Protein
  • 26.6 g
  • 53%
  • Sodium
  • 1740 mg
  • 70%

* Percent Daily Values are based on a 2,000 calorie diet.

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