Community Pick
Black Bean and Chicken Soup
"This is so tasty, and healthy too! We love black beans. Prep time does not include soaking and cooking the beans, but does include cooking the chicken. You can, of course, substitute canned beans, just drain them. The soup can also be frozen in a sturdy plastic container, or a ziploc bag. To serve, defrost and heat in microwave or on stovetop."
photo by DianaEatingRichly
- Ready In:
- 5hrs 20mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 lb black beans, soaked, cooked, and drained
- 1 lb boneless skinless chicken breast, cut in bite size pieces
- 1⁄2 teaspoon cumin powder
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon black pepper
- 2 large onions, diced
- 2 (14 1/2 ounce) cans diced tomatoes, one can drained only
- 2 cups corn
- 2 (14 ounce) cans chicken broth (I use 99% fat free)
- 2 tablespoons cumin
- 2 tablespoons garlic powder
- 2 teaspoons black pepper
directions
- Sprinkle chicken pieces with 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
- Cook on medium high heat in small about of oil, until chicken is cooked through and lightly browned, or about 5-7 minutes.
- Combine all ingredients and cooked chicken in crockpot.
- Stir well, and taste to make sure spices are how you like them.
- Cook on high heat one hour, then low for 3-4 hours, or for however long you need it to cook.
- It will be done when you are ready for it.
Questions & Replies
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Do canned black beans work ok? -
Just want to ask: has anyone made this in a regular pot - without a slow cooker? How long did it take? Thanx!
Reviews
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We didn't love this recipe. Even though it calls for 2 large onions, I only used 2 small ones and it was way too much onion and cumin. I might try it again making some adjustments. -
Excellent - a very tasty, well rouned soup. Didn't change anything except added a Tbls of SMOKED Paprika (yummo!) with the cumin and season salt at the end. Thanks! -
I thought this was THE BEST soup I've had in a long time. I too thought the cumin would be too much; however it was really what made the soup taste so good! I am taking leftovers to work tomorrow to share with a couple of co-workers who smelled it while I was eating and lunch. I made a large pot and will have some to put in the freezer for another rainy day. -
This was very good and everyone loved it. I would definitely make this again with a couple changes: saute the onions first (they were a little too cruncy for my liking). I would also not drain the beans to give it a darker color. That's all! It was great!
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This is perfect, just the right amount of spice, very flavorful! Thank you!
see 23 more reviews
Tweaks
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Thanks for a tasty low fat recipe. I used canned black beans. I subbed rotel for one of the cans of tomatoes. Loved it and freezes great! -
Because I made this soup for the Freeze It! Tag Game, I made a HUGE quantity. I at least doubled the recipe: I ended up with 2 crockpots full, so I kind of lost sight of the ratio of the ingredients. Both portion one and portion two the frozen then thawed portion were equally delicious. Absolutely NO difference. Very simply: the frozen portion I put into Tupperware Rock N Serve containers, then when I wanted to use it, I allowed it to thaw at room temperature, and heated it in the microwave. I must confess to having made a few changes to the recipe, a combination of what I had on hand, what needed to be used and personal preferences. The end result was fabulous. I used 6 cloves of garlic (instead of garlic powder), included all the juice from four cans of tomatoes, substituted 2 large eggplants (skin on) for the corn (Im not too keen on corn and I had some beautiful eggplants just past their peak that needed to be used immediately) and I added parsley, 2 cups of wine and a couple of drops of liquid smoke. Id only just tracked down the elusive liquid smoke and was keen to use it! Just as well I wasnt making cakes! The soup was absolutely delicious: very rich and everyone loved the combination of flavours. The cumin was a great ingredient! I love cumin in Middle Eastern dishes, but Ive never thought to use it in soups before. As for the black beans: loved them, and I will be experimenting with using them in other dishes too. I used dried beans and Amanda Beths instructions gave me the confidence to cook them before putting them into the crockpot. The ones Id bought had NO instructions as to how to use them. Thank you Amanda Beth for a great recipe!
RECIPE SUBMITTED BY
Amanda Beth
Indianapolis, 53
<p>I live in TN with a husband, 9 year old, 6 year old, and our two dogs. I'm a busy mom who loves to cook for family and friends. We have two boys, and they are the light of my life! My husband is a restaurant manager. We actually met while working together at Bob Evans in another city. He was one cute grill cook!! Now he is one cute manager, and I am so proud of him! He currently works for El Chico, and he is very happy there. <br />I am a stay at home mom who sometimes does temp work, which is a big change from corporate America. We'll see how that goes. Now that I have some more time, I plan to get back to the kind of cooking I used to do. You know...with pots and pans instead of a take out menu. I love to crochet, garden and hike with the family. Thanks in advance for any reviews you do of my recipes. :)</p>
