Chicken & Black Bean Soup, Slow Cooker

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 289.2
  • Total Fat: 5.7 g
  • Cholesterol: 96.8 mg
  • Sodium: 369.7 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 6.7 g
  • Protein: 29.4 g

View full nutritional breakdown of Chicken & Black Bean Soup, Slow Cooker calories by ingredient


Introduction

Super easy and delicious! Less than 360mg sodium per 1.5 cup serving. Super easy and delicious! Less than 360mg sodium per 1.5 cup serving.
Number of Servings: 12

Ingredients

    3 pounds boneless/skinless chicken
    1 pound black beans, rinsed/drained
    1 large sweet onion, chopped
    1 pkg (14oz) Birdseye Ultimate Southwest Blend Corn
    1 pkg (12oz) frozen corn
    24 oz Samuel Adams Boston Lager
    3 cups water
    2 Tbsp Chipotle Peppers, chopped
    2 Tbsp Adobe sauce
    1/4 tsp cumin
    1 tsp garam masala
    1 tsp sea salt
    1/2 tsp black pepper
    1/2 tsp dried oregano
    1 Tbsp dried parsley
    2 garlic cloves minced

    To thicken:
    1.5 Tbsp cornstarch
    .25 cup cold water

Directions

Makes 12 servings (approx 1.5 cups).

In the bowl of a 6 qt slow cooker, combine all ingredients except the corn, corn starch, and 1/4 cup of water. Set the slow cooker to high and cook covered for about 4 hours until the beans are tender and chicken pulls apart easily.

Add thawed vegetables, recover and cook for an additional hour.

Mix cornstarch with remaining 1/4 cup cold water until there are no lumps. Stir into soup, cover and cook an additional 30 minutes.

Enjoy over a mexican brown rice or top with low fat sour cream and cilantro (not included in nutritional info).

Number of Servings: 12

Recipe submitted by SparkPeople user MACINPAK.