Crock Pot Chicken and Bean Soup
Warm, hearty, and packed with protein, this Crock Pot Chicken and Bean Soup is the perfect comfort food for busy families. Bursting with rich flavors from tender shredded chicken, a medley of black and white beans, juicy diced tomatoes, and hearty spices like cumin and chili powder, this soup delivers a satisfying blend of taste and nutrition. Slow-cooked to perfection, the fragrant broth gets a zesty kick from fresh lime juice, while chopped cilantro adds a refreshing finish. With just 15 minutes of prep time, this easy, hands-off recipe is ideal for cozy weeknight dinners or meal prepping. Serve steaming bowls of this wholesome soup with a side of crusty bread or tortilla chips for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes (with juices)
- 1 15-ounce can black beans
- 1 15-ounce can white beans (e.g., cannellini or navy beans)
- 1 cup frozen corn
- 1 large piece yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1.5 teaspoons cumin powder
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 0.25 cup chopped fresh cilantro (optional, for garnish)
Instructions
Rinse and drain the black beans and white beans. Set aside.
Place the chicken breasts in the bottom of your crock pot.
Add the chicken broth, diced tomatoes with their juices, black beans, white beans, frozen corn, chopped onion, and minced garlic to the crock pot.
Sprinkle in the cumin powder, chili powder, paprika, salt, and black pepper. Stir gently to combine while keeping the chicken at the bottom.
Cover the crock pot with its lid and cook on low heat for 7-8 hours, or on high heat for 4-5 hours.
Once the cooking time is complete, remove the chicken breasts from the crock pot and shred the meat using two forks.
Return the shredded chicken to the crock pot and stir it into the soup.
Add the fresh lime juice and stir again to brighten the flavors.
Taste and adjust the seasoning, if needed, with more salt or spices.
Serve the chicken and bean soup hot, garnished with chopped cilantro if desired.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 8081 mg | 351% | |
| Total Carbohydrate | 253.4 g | 92% | |
| Dietary Fiber | 65.7 g | 235% | |
| Total Sugars | 33.2 g | ||
| Protein | 205.2 g | 410% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 855 mg | 66% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 5493 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
