Jan 22, 2013

Crock Pot Picante Chicken and Black Bean Soup



If you love a slow cooker recipe that requires no pre-cooking, then you'll love this spicy black bean soup. Spicy black bean and chicken soup with tomatoes, chiles, peppers and spices is delicious served with cool avocado and a touch of sour cream. Top it with cilantro for freshness and your taste buds will want to do a mariachi dance.

This month I asked my facebook fans what kind of recipes they wanted to see more of in 2013 and Slow Cooker recipes topped the charts! Second place was main dish meals, so I've been keeping my slow cooker on my counter and have been keeping my promise!


I must confess, it's harder to develop recipes in the crock pot. First, I have to wait at least 4 hours to find out if it's even good and second, not everything works out as imagined. Take this recipe for example, first attempt went right in the trash. Not the first time I dumped a crock pot creation in the trash but one things for sure, they all had onions in the recipe.

I first made this with sauteed onions and there is no doubt in my mind it ruined the soup. Something about onions and crock pots just don't work together, and this is not the first time. Second attempt I did everything the same but replaced the onions with onion powder and it was perfect, delicious, even. Even better for all of you because there's no pre-cooking anything, so it's easy!

This makes a nice amount of soup, perfect for freezing and reheating for a second night, or for lunch on the go. I love this topped with avocado and sour cream to mellow the heat, but it would also be great with a little cheese on top why not!

It's mildly spicy, not over the top. If you want it milder you can leave the ancho chile powder out. I pureed one of the cans of beans to thicken the soup, and left the second can whole for texture. Next time I may even add some sweet corn! A filling, wholesome, high-fiber meal for only 300 calories, or Weight Watchers 6 points plus. Freezer friendly, and gluten-free.


Crock Pot Chicken and Black Bean Soup
Skinnytaste.com
Servings: 7 • Size: 1 1/2 cups • Old Pts: 6 pts • Weight Watchers Points+: 6 pts
Calories: 306 • Fat: 6 g • Protein: 28 g • Carb: 37.5 g • Fiber: 13.5 g • Sugar: 3 g
Sodium: 698.4 mg (without the salt)

Ingredients:

  • 2 (15 oz) cans black beans, rinsed and drained
  • 3 1/2 cups low sodium chicken broth
  • 2 (10 oz) cans Rotel tomatoes with green chilies
  • 1 red bell pepper, minced
  • 4 oz can diced green chiles
  • 1 tbsp ground cumin
  • 1 tsp ancho chile powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp oregano
  • 16 oz (2) skinless chicken breast
  • 1/2 cup chopped cilantro, divided
  • 2 medium scallions, diced
  • cut limes, for serving 
  • 1 medium haas avocado, sliced
  • sour cream, for serving (optional)

Instructions:

Take one can of beans and place in the blender along with 2 cups of the chicken broth; puree then add to your slow cooker. Add the remainder of the beans and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro. Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.


After it's done, remove chicken and shred with 2 forks. Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.


Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10 1/2 cups.

167 comments :

  1. This sounds good. I have never had a problem with onions in a slowcooker?? I don't think I ever saute them first though. Don't know how that would change things much.

    ReplyDelete
    Replies
    1. I haven't had a problem either.

      Delete
    2. Really? Maybe my taste buds are more sensitive, or maybe it's the slow cooker.

      Delete
    3. I always have trouble with red onions - the texture is weird and it makes all of the other ingredients taste terrible! Normally I love onions on everything, but I had to ban them from my slow cooker.

      Delete
    4. I am a big fan of onions in the south! I always put fresh onions in the crock pot. Either white or yellow. I never put purple or red onions in the crock pot though.

      Red onion is the most mild sweet onion, so they are often in non cooked dishes. They denature almost all flavor when boiled.

      Yellow is the most powerful onion. If you want that onion signature flavor, go yellow.

      White is milder than yellow, so if you want flavor, but not exactly the most recognized flavor in the dish, go white.

      Delete
  2. I saute onions all the time for the crockpot & never have had a problem. It gives it more flavor. In fact I have a pot of soup on now with onions

    ReplyDelete
  3. Were the chicken breasts boneless?

    ReplyDelete
  4. This looks awesome! I love using onions in the slow cooker, btw. I actually substitute real onions for onion powder in all your recipes.

    ReplyDelete
  5. BTW, I also sub fresh garlic for garlic powder whenever I make one of your delicious recipes!

    ReplyDelete
  6. I just put this in my crockpot and it looks heavenly ! I used boneless chicken breasts as that is all we eat here !

    ReplyDelete
  7. Don't forget to use the chicken shredding trick...place the hot cooked chicken directly into your stand mixer on medium speed and it will shred like a charm, without all the work!

    (Works great on pork too)

    ReplyDelete
    Replies
    1. What attachment do you use? I have a kitchen aid and there is the paddle the whisk and the one the kneads. Would LOVE to try this out please respond! :)

      Delete
    2. The paddle works like a dreeeeeeeeeam.

      Delete
    3. Thanks! Can't wait to try the recipe and the mixer! I have already in the crock pot! :)

      Delete
    4. Thanks Nikki! It worked out great! Excited I won't have to fork meat ever again! :)

      Delete
    5. I do this too after seeing a how-to video on YouTube. I wouldn't shred chicken other other way!

      Delete
    6. Thanks for the shredding tip - one more thing I can get my KitchenAid to do!! Great tip!

      Delete
  8. Thank you so much! This looks delicious and I can't wait to try out my new slow cooker! Everything I've ever made from your site has been utterly divine. Can't wait for the cookbook.

    ReplyDelete
  9. How would you make this without using the slow cooker?

    ReplyDelete
    Replies
    1. I would cook the chicken beforehand, then throw everything in a pot, bring it to a boil and then let it simmer for 45ish minutes? I've done that with Gina's crockpot chicken enchilada soup before and it came out great. You might just need to add more broth to it since liquids don't really evaporate in the slow cooker. Good luck!

      Delete
  10. I love every single thing that I have made from this website and I'm sure this will be no exception. Keep coming with the recipes that have cilantro and lime, I just love them! I will definitely be making this one! Do you have a cookbook out for purchase by any chance? I think it would make a great gift!

    ReplyDelete
    Replies
    1. Thanks Sarah, I am working on my first book, it will be out Fall 2014.

      Delete
  11. Instead of pureeing the beans, I add a can of refried black beans to thicken my soup up, then I don't have to dirty the blender.

    ReplyDelete
    Replies
    1. That's a great tip, thanks!

      Delete
    2. ummm, FAT BOMB! I would recommend getting your blender dirty.

      Delete
    3. Trader Joe's (and plenty of other places) have tons of fat free refried beans available. The ones I get at Trader Joe's even have diced jalapeno in them.

      Delete
    4. Exactly what I use for pureed beans in a recipe, fat-free refried (essentially, just mashed beans).

      Delete
  12. Instead of pureeing the beans, I add a can of refried black beans to thicken my soup up, then I don't have to dirty the blender.

    ReplyDelete
    Replies
    1. ummm, FAT BOMB! I would recommend getting your blender dirty!

      Delete
    2. There are many fat free varieties of refried beans out there. As a matter of fact, even most of the canned varieties are very low fat.

      Delete
  13. Are the avocados included in th points? In garnish it says optional however in the ingredient it doesn't state that. I would just like to know because I don't really care for them.

    ReplyDelete
    Replies
    1. Just wondering about points. I am a WW member and use your recipes all the time. I put the nutrition info into the online calculator and it came up with 7 points, not 6. Do the points include the avacado and the sour cream?

      Delete
  14. I also use onions in almost all my crock-pot recipes and I add them to yours many times. Maybe it is the type of onion? I tend to use red onions and I do lightly saute before putting in the crockpot. Adding this to my list for sure.

    ReplyDelete
  15. This may be a silly question, but when do you add the minced red bell pepper? I see it on the ingredients list, but you don't mention anywhere in the rest of the instructions what to do with it. Recipe looks delicious! I love your Crock Pot Chicken Enchilada soup too!

    ReplyDelete
    Replies
    1. Which beans?? The pureed ones or the whole ones? Still unclear...

      Delete
    2. Whole ones. Its in the recipe.

      Delete
  16. If I leave out the avacado, which I don't like, does it reduce the fat ? Is this where the fat grams come from ? Thanks !

    ReplyDelete
  17. Your photo is beautiful! This sounds really good and will have to try it very soon. I have a recipe in which I add a can of fat free refried beans to the mixture for thickening. Would that work instead of the black bean puree?

    ReplyDelete
  18. Looks great! Thanks for sharing!
    Amy
    www.muststopbinging.blogspot.com

    ReplyDelete
  19. This comment has been removed by the author.

    ReplyDelete
  20. Thanks for this! Love a slow cooker recipe that doesn't require much pre-work. I also love onions in my slow cooker recipes (I don't usually saute first either; just throw 'em in raw). Also, I got 5 pp for this, but left out the avocado and sour cream... I'm assuming the extra point was for one or both of those. Thanks again! Trying this recipe this week!

    ReplyDelete
    Replies
    1. It was for the avocado, correct.

      Delete
    2. Thank you!

      Delete
    3. How much avocado are you including for one serving? Thanks:)

      Delete
  21. I hate the way onions turn out in the crockpot! They totally have a weird taste. Thanks for assuring me that I'm not crazy.

    ReplyDelete
  22. I assume this was made in at least a 6qr slow cooker, so for smaller batches we should adjust from there?

    ReplyDelete
  23. I precut my chicken breasts into 2 inch pieces BEFORE I put them in the crockpot so I don't have to shred after they're cooked. Shredded chicken turns to strings if its reheated. Do the same with crockpot chicken soup, nice solid pieces of chicken instead of strings.

    ReplyDelete
  24. Hmmm, looks delicious!

    Monica
    www.pear-shaped-gal.com

    ReplyDelete
  25. I can't wait to try this one Gina!

    heather // whipperberry

    ReplyDelete
  26. This seems so easy and yummy! I love it :)

    ReplyDelete
  27. Hmmm. I always use onions of various kinds in a slow cooker and never had a problem. Hmmm. Tastes good.

    ReplyDelete
  28. Hmm... I just threw this in the crock pot, but realized my bell pepper is still sitting here. I'm just going to throw it in... I assume there's nothing more that needs to be done to it? Also, the final instructions say to adjust salt and cumin as needed, but the recipe does not call for any salt. Was that an oversight, or are we just supposed to add whatever amount of salt we think will work at the end? Thanks, Gina! Can't wait to try it!

    ReplyDelete
    Replies
    1. I noticed that there were no directions for the red bell pepper too. I'm planning on making this soup this weekend. How did the soup turn out with just throwing them in at the end?

      Delete
    2. In case you didn't see the later response - the peppers should go in at the beginning with the beans. I think otherwise they'd be too crunchy. It's delish!

      Delete
  29. Yummy! Your photos are so beautiful. :)

    http://therealfoodrunner.blogspot.com/

    ReplyDelete
  30. I love a flavorful, spicy soup in the winter and this looks lovely. I would pile on the avocado, that's for sure!

    ReplyDelete
  31. Cooking with a crockpot is hard for me too! I always like a heartier soup and if something ends up too liquidy - boom, right in the garbage. I am so thankful for this time-tested recipe and cannot wait to try it!

    ReplyDelete
  32. Yum!
    That is just the ticket for this cold weather!

    ReplyDelete
  33. I agree with you on sauteed onions and the crockpot. I'm not sure what it is, but 6+ hours of cooking does weird things!

    This soup looks scrumptious! Can't wait to make it!

    ReplyDelete
  34. i made this tonight except on the stove because i ran out of time to get it started today..it came together nicely and was delicious..loved by all family memebers..i followed the recipie as stated!!!thanks it was filling and delicious..could i get a serving size clarification with calorie count..

    ReplyDelete
  35. I really think once I get my own place, I want to invest in a crockpot. They look SO worth the investment! Checkout my blog if you get a chance, and follow if you like what you see!
    -Jenn

    A Pop of Style

    ReplyDelete
  36. How could I decrease the calories? Does the avocado and sour cream count in the calroues? I need it at 200. :)

    ReplyDelete
  37. Made this tonight. Really good . Thanks

    ReplyDelete
  38. Made this yesterday ... EASY and FULL of flavor. However, a little too spicey for my taste and I used less of the chili powder (just regular chili powder), half the chopped green chilis, and one can original and one can mild Rotel. What gave it the heat?? Help .....

    Also, really don't need the fresh cilantro and scallions if you don't have them.

    ReplyDelete
  39. I love black bean soup and I love that the slow cooker makes it easy! What I've done in the past to other soups is take a hand blender in the slow cooker to blend the beans. I might try that for this recipe.

    ReplyDelete
  40. Hi Gina,
    When do we add the minced red peppers? I have read the instructions multiple times and cannot seem to find adding the minced red peppers? Thanks

    ReplyDelete
  41. This was delish! :)

    ReplyDelete
  42. I have a lot of ground turkey that I'd like to use up; do you think that it would ruin the flavor of this dish if I substituted it in for the chicken? I'm a college student, so I kinda have to work with the budget my parents give me, and I'd like to not have to purchase chicken.

    ReplyDelete
  43. This is awesome!I have been looking for some good crockpot recipes!I can't wait to try this!

    ReplyDelete
  44. It looks fantastic! hugs,hugs.

    ReplyDelete
  45. This has been in my crock pot simmering all day. First, let me say that the aroma that is wafting through my house is simply delectable. I just ate a bowl and added a bit of shredded cheese and I am in my super happy place with this recipe. Gina, you've saved me so many times with your recipes I can't thank you enough. You are a master at your craft (which I'm so glad of, because I stink at cooking).

    ReplyDelete
  46. This was PHENOMENAL!!! Oh my goodness, so flavorful and the chicken was so tender. I will definitely be making it again.

    ReplyDelete
  47. This was a big hit with my family - I thought it was delicious. I did leave out the ancho chili powder because I thought it might be too spicy for the kids to go for it, and it was still flavorful and yummy. I did add the corn (just some frozen kernels). We ate it with the scallions, avocado, lime and crushed tortilla chips. Fabulous! Will definitely make it again.

    ReplyDelete
  48. Delicious! This was so easy and everyone loved it!

    ReplyDelete
  49. Like some of the others, im curious if the calorie count includes the avocado and sour cream. I ate sooooo much of this last night and am hoping the calories werent as high without those two things

    ReplyDelete
  50. This looks amazing! I'm so glad you listened to us and decided to make more crockpot recipes! I've been looking for some easy crockpot recipes and this is right up my alley. I love a spicy dish. I'm going to make this add the avocado and skip the sour cream. I can't wait!

    ReplyDelete
  51. Gina,
    This was fantastic. Just a note, I put it into my points plus calculator online and it came up with 7 points. Also, was the avocado already in the value or is the separate?
    Thank you!!

    ReplyDelete
  52. This seems very special to me, but looks delicious. Normally cook black bean soup in Asian style and use pork rib. But I have try black bean soup cook with fish, it is so nice, the fish bone melt in mouth. Sometimes use peanut to cook soup too and will add the garlic in whole clove, just smash a bit, then can eat the garlic too. :)

    ReplyDelete
  53. Obviously I will have to cook it longer but---- Can I just use frozen chicken breasts?

    ReplyDelete
    Replies
    1. I'm sure you can, I never do but I know lots of people who do.

      Delete
    2. I use frozen chicken breasts in the crock pot nearly every time. I buy the big bag of frozen chicken from CostCo. It always turns out great, no issues. Just as good.

      Delete
  54. I made this last night for my husband and I, and it was delicious! THANK YOU! it was so nice to get home from work and have something hot and ready to eat! You are awesome! I cannot wait for your cook book! :)

    ReplyDelete
  55. Sounds perfect..love the combination of flavors..I do not have a slow cooker,but I use my pressure cooker for some meals. Any advise on how to convert this to a pressure cooker meal?..Can you include more pressure cooker meals..I am sure I would use mine more often.

    ReplyDelete
  56. WHEN do you put the red peppers in?

    ReplyDelete
  57. Hi Skinnytaste,
    Thank you sooo much for the recipe. Once I saw it I knew it was going to be a hit!!! Please keep it comin!!!

    ReplyDelete
  58. Looks wonderful!! Quick question....my husband has recently become a vegetarian, and I was wondering if I took out the chicken, what could I put in its place? Or, would it be just as hearty without having to substitute anything in place of the chicken? Silly question I know, but I figured I'd ask the experts here :) Thanks!

    ReplyDelete
    Replies
    1. Maybe try adding in an extra can of beans?

      Delete
    2. Yes, I would add another can of beans, maybe chick peas to switch it up.

      Delete
  59. The soup looks wonderful! I feel like am in the minority of those that just can't get into the crockpot...maybe this will be the one that does it :)

    ReplyDelete
    Replies
    1. Lauren ANY crock pot recipe can be slow cooked on the stove, no worries!

      Delete
  60. I am sitting here eating this soup, and I have to tell you it is delicious. Every one of the recipes of yours I have made are terrific. Thank you so much for doing this.....

    ReplyDelete
  61. Our family really enjoyed this recipe, thank you! It was a smidgen too spicy for my 3 year old but our 5 year old loved it.

    ReplyDelete
  62. This looks great but I just had to say that I have the same problem with onions! They have destroyed a ton of crock pot recipes for me

    ReplyDelete
  63. I tried this recipe tonight. It is fantastic! It was sleeting outside when I started and had a difficult time waiting for it to cook. It was worth the wait. Thanks. Spices were perfect.

    ReplyDelete
  64. Oh, this was delicious! I couldn't find ancho chile powder so I used regular chile powder with just a tiny pinch of chipotle chile powder. We set up a little toppings bar for it and everyone loved it! Thanks for another fantastic recipe!

    ReplyDelete
  65. This comment has been removed by the author.

    ReplyDelete
  66. Yum....I have it cooking right now. I am going out to shovel and then coming in for a bowl of soup, thanks for the great recipe.

    ReplyDelete
  67. Just made this and the pineapple bliss cupcakes for dinner! DELISH!! Family loved all of it, Thanks Gina!

    ReplyDelete
  68. Made this on Saturday it was delicious. My husband loved it as well - I make a lot of your recipes and have always been impressed! Thanks

    ReplyDelete
  69. So easy and so good! Loved it!

    ReplyDelete
  70. This was delicious and easy! I just recently discovered your site and have loved everything I've made. I was one of those skeptics who said healthy eating was boring, but you have proven me wrong - thank you! :) I don't suppose anyone knows the points value without the avocado and sour cream? I tried re-creating the recipe in WW and it came up as 2 points per serving which seems low so I'm thinking it's user error...

    Tonight I'm making the Stuffed Cabbage Casserole - I'm sure it will be another winner!

    ReplyDelete
  71. I am adding this up as 7 weight watchers points plus...:)

    ReplyDelete
  72. My family made this today and it was so delicious!! We loved the fact that we could turn on the Crock Pot in the morning and have a delicious meal waiting for us when we got home. We are definitely making this again.

    ReplyDelete
  73. THis looks fantastic and is in my crock! What do you do with the minced red pepper? It's on the ingredient list but not in the directions. Thanks! Jenn

    ReplyDelete
  74. this soup is fantastic. great flavor and I can't believe it's only 5 points! (without avocado). I did add a chopped up onion but I keep the onion pieces large and do not sauté them before hand. really great Gina!

    Kayla

    ReplyDelete
  75. Hey! I'm missing the part about adding 1 MINCED RED BELL PEPPER? when? I assume it's when we add tomoato, beans, etc... right?

    ReplyDelete
  76. GREAT Recipe!!!!

    Thanks for another Keeper.

    ReplyDelete
  77. This is SOOOO good! I'm eating it right now for lunch...my first bites of it ever....and oh my goodness! YUM. i even forgot to pack sour cream and avocado in my lunch bag, but it's ok because even on its own, this soup is nummilicious! Thanks, Gina!

    ReplyDelete
  78. I would love to make this, but I don't have a slow cooker. If I poach the chicken first, can I make the rest in a regular pan on the stove?

    ReplyDelete
  79. I made this last week and it was wonderful! My picky daughter even liked it. I substituted a few spices to go with what I already had in my pantry but really loved it! I also added corn just to add to the southwestern flair.

    ReplyDelete
  80. Julie in Blue Bell PA2/3/13, 10:57 PM

    I made this for our lunches this week, it was really terrific! I didn't have two cans of Rotel, so I subbed one of fire roasted tomatoes with garlic. nice kick, great flavor!

    ReplyDelete
  81. Is there an alternative if you dont have slow cooker? thank you

    ReplyDelete
  82. Is there an alternative if you dont have slow cooker? thank you

    ReplyDelete
  83. I made this tonight sans scallions and cilantro (not a fan) and it was still soooo delicious! Highly recommend!!

    ReplyDelete
  84. I must be on a soup-kick! I just threw this recipe in the crockpot for dinner and I'm eating your Stuffed Pepper Soup right now for lunch! Thanks so much for all your wonderful recipes!

    ReplyDelete
  85. I made this the other day and it was great. I used a pound of boneless, skinless, organic chicken thighs from Wegmans. I added a hint of Cayenne, and next time I would double the chicken to make it thicker. Thank you!

    ReplyDelete
  86. Made this last night and it was great, as all of your dishes always are. We had really big chicken breasts and I think I would have done just one of those huge ones next time and more vegetables. I added the corn like you said you thought you'd do next time and loved it.

    ReplyDelete
  87. Made this today and OMG!!! It's a close second to the turkey pumpkin chili, and DEEEEEELICIOUS! You really are so very talented. :) Needless to say, will be making this many more times!

    ReplyDelete
  88. Made this today and it is great!! I added a can of corn and a cup of velveeta! Very delicious! Your recipes are always my go-to recipes!

    ReplyDelete
  89. Can I do this without pureeing half of the black beans? I don't have a mixer and I was thinking I could just add it all in to the crock pot. The broth might not be as thick, but I was wondering if anyone has tried it that way. Thanks!

    ReplyDelete
  90. This is the first recipe I made from this site, and I'm officially hooked! Thanks!

    ReplyDelete
  91. This is the first recipe I made from this site, and I'm officially hooked! Thanks!

    ReplyDelete
  92. Gina, I tried this last week and it was AMAZING. I made some quinoa and added it to everyone's bowl and it was gone! I was shocked because I thought I'd have some left over. I had one serving size and it was PLENTY for me. My husband and our two guests ate the rest!

    It was so good, in fact, that I'm making it again today for my in-laws that fly in tonight. Thank you so much! Just delicious!

    ReplyDelete
  93. Hi how would I go about freezing this soup? Not too sure what to do.

    ReplyDelete
    Replies
    1. Put it in freezer friendly disposable containers.

      Delete
  94. Thank you for posting this recipe. I've made it twice now, and both times it was delicious. It actually inspired me to subscribe to your blog it was so good. :)

    ReplyDelete
  95. Making this recipe for the fourth time today. I could LIVE off of this soup. So tasty. Thank you GIna.

    ReplyDelete
  96. A very good and informative article indeed . It helps me a lot to enhance my knowledge, I really like the way the writer presented his views. I hope to see more informative and useful articles in future.

    ReplyDelete
  97. You put the raw chicken into the crock pot with all the ingredients, then take it out and shred it? Sorry, I'm confused by the instructions and the picture. The chicken does not look like it was cooked in the puréed beans and tomatoes before you shredded it.

    ReplyDelete
    Replies
    1. Yes, you put the raw chicken in at the beginning and then take it out to shred it just before serving. Hope that helps!

      Delete
  98. I made this today -- so good! I used dried onion instead of onion powder and left out the cilantro, since I'm one of those people for whom cilantro tastes like soap. But it was still great, anad perfect for a snowy winter day!

    ReplyDelete
  99. Using dried onion works well in the SC. Just don't use too much! I use about 1-2 Tbsp per recipe. Here is a link to a healthy soup I just made that I LOVE...healthy too. Try it, you'll like it :)
    http://www.365daysofcrockpot.com/2012/12/recipe-for-slow-cooker-healthy-chicken.html
    p.s. just love your blog. I find so much inspiration here!

    ReplyDelete
  100. Hi - If I am going to freeze this, should I add the scallions and extra cilantro before freezing?
    Thank you.

    ReplyDelete
  101. Gina, I love your website and use it almost daily.

    I am craving this soup for tonight so I was wondering if there is a way to make this without the slow-cooker, so just on the stove??

    Thanks again for all he great recipes!

    ReplyDelete
  102. This comment has been removed by the author.

    ReplyDelete
  103. I love this recipe !! It's the first thing I've ever tried in a crockpot on my own ! It came out great the first time a little spicy so I halved the powders and then it wasn't spicy enough. Trying another happy medium today !

    Thanks for sharing !

    ReplyDelete
  104. can the chicken breast be frozen or do they need to be defrosted?

    ReplyDelete
  105. Is the chicken a total of 2 lbs.? Just want to make sure I understand it correctly :)

    ReplyDelete
  106. Made this for dinner last night, it was absolutely delicious!!! even my picky husband liked it and that's saying alot:)it was great on top of brown rice for lunch today!

    ReplyDelete
  107. Personally, I rather see more pressure cooker recipes. I used to use slow cookers pretty often -- until I got my pressure cooker. Now I only use a slow cooker about once a year and even then, I'm using my pressure cooker that has a slow cooker function.

    So, this recipe looks great but I'll need to modify it for the pressure cooker. Cook the beans from dry rather than using canned -- I think that will be about one cup of dried beans. I'll cook them first, that will take about 20 minutes, and blend half. Then I'll make the rest as instructed except it will be a lot faster -- probably only 8 to 10 minutes for the rest of the recipe.

    ReplyDelete
  108. Gina - I posted a pressure cooker version of your recipe this morning on Pressure Cooking Today. Such a great soup. Thanks for sharing.

    ReplyDelete
  109. Hi Gina! This recipe is one of my favorites! We are heading to the beach this week and I like to take my crock pot so that I can have dinner cooking away while we are swimming. Since I don't feel like dragging my blender as well, do you think I could do the beans/brother blend before we leave and then save it for a couple of days later? I feel like I can, but I'm afraid it might be weird. Thanks!

    ReplyDelete
  110. made this last night this is my new 'fav' soup. Thanks for all the great recipes.

    ReplyDelete
  111. Mines in the crock pot now! been in there for 3 and 1/2 hours on low and its super thin.. I followed the recipe exactly, i'm new to crock pot cooking! Will it thicken up later after I shred the chicken breast?

    ReplyDelete
  112. OMG, made this tonight but, used dry black beans(1lb.) and 6cups of chicken broth,and added 1 can pureed black beans.So good that I will make this again and again.Thank you so very much!

    ReplyDelete
  113. Gina I just love your recipes!!!! This is my favorite site and I recommend it to all of my friends! Can't wait to try this soup- I know my hubby will love it!!

    ReplyDelete
  114. I've been wondering about that "crock pot taste" that I find unpleasant with many slow cooker recipes. I heard someone mention on a cooking show the other day to try sauteeing onions before adding them to the crock pot, and that may alleviate the problem. I'm going to try that next time and see if it makes a difference. I'm planning to make this recipe this week!

    ReplyDelete
  115. I made this over the weekend in my crock pot and added 1/2 cup brown rice near the end and used non-fat Greek yogurt instead of the sour cream. With the brown rice, the consistency was thicker and more like a stew which I loved! Another winner from Skinnytaste!

    ReplyDelete
  116. We did this a few nights ago, and couldn't stop raving about it. Spicy & hearty, we just served it with rolls for texture, and skipped the sour cream, lime, avocado, etc (though those certainly would go well with it). After a few days, the tomatoes started to taste a bit "tinny", but I don't think that was the recipe's fault. I''ve sent several friends to this page, and will definitely be making it again. Thanks!

    ReplyDelete
  117. Would this work with white beans instead of black? I don't have any on hand but need to use up some chicken breast.

    ReplyDelete
  118. I'm sure it would work fine on white beans. I just used some kidney beans with my black beans and it was delish.

    ReplyDelete
  119. Should the tomatoes be drained?

    ReplyDelete
    Replies
    1. I've made this probably a dozen times, and I've never drained the tomatoes. It's perfect every time! :)

      Delete
  120. This is one of our all-time faves. We eat it at least two or three times a month. I want to make it for our new neighbors. Can it be frozen?

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.