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A steaming bowl of slow cooker chicken and black bean soup garnished with cilantro and lime wedges on a wooden table.

Classic Slow Cooker Chicken & Black Bean Soup

This delicious and easy slow cooker soup features tender chicken, hearty black beans, and a blend of savory spices, making it a perfect comforting meal for any day of the week.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 375 kcal

Equipment

  • Slow cooker
  • Large skillet
  • Forks

Ingredients
  

Main Ingredients

  • 1.5 lb Chicken thighs, bone-in, skin removed
  • 1 cup Dried black beans
  • 4 cups Low-sodium chicken broth
  • 1.5 cups Diced tomatoes (canned, fire-roasted)
  • 1 cup Sweet corn kernels (frozen or canned)
  • 1 medium Red bell pepper, diced
  • 1 large Yellow onion, finely chopped
  • 3 Garlic cloves, minced
  • 2 tsp Ground cumin
  • 1 tsp Chili powder
  • 0.5 tsp Dried oregano
  • 1 Bay leaf
  • 1 Tbsp Fresh lime juice
  • 1 Tbsp Olive oil
  • Salt & black pepper to taste
  • Chopped cilantro Optional garnish
  • Avocado slices Optional garnish
  • Shredded cheese Optional garnish
  • Sour cream Optional garnish
  • Tortilla strips Optional garnish

Instructions
 

Preparation

  • Rinse and sort dried black beans, then soak them in water overnight or quick-soak them by boiling for 10 minutes and letting them stand for 1 hour. Drain and rinse the beans before use.

Cooking

  • Heat olive oil in a large skillet over medium heat, then add diced red bell pepper and chopped yellow onion, cooking until softened (about 5-7 minutes). Stir in minced garlic, ground cumin, chili powder, and dried oregano, cooking for another minute until fragrant.
  • Place the chicken thighs at the bottom of the slow cooker, then add the soaked and rinsed black beans, cooked vegetables, diced tomatoes, sweet corn, and bay leaf. Pour in the low-sodium chicken broth.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked and beans are tender.
  • Carefully remove the cooked chicken thighs and bay leaf from the slow cooker; shred the chicken and discard bones, then return shredded chicken to the slow cooker.
  • Stir in fresh lime juice, then taste and season with salt and black pepper as needed.
  • Ladle the hot soup into bowls and serve with desired optional garnishes, such as chopped cilantro, avocado slices, shredded cheese, sour cream, or tortilla strips.

Notes

For extra flavor, you can sear the chicken thighs in the skillet before adding them to the slow cooker. Adjust spice levels to your preference by adding more or less chili powder and cumin.