Crockpot Salsa Chicken and Black Bean Soup
Warm, comforting, and bursting with bold Tex-Mex flavors, this Crockpot Salsa Chicken and Black Bean Soup is the perfect set-it-and-forget-it meal for busy weeknights. Juicy shredded chicken, hearty black beans, sweet corn, and tangy salsa come together in a seasoned chicken broth base, simmering low and slow to create a wholesome, protein-packed soup that’s as effortless as it is satisfying. With just 10 minutes of prep time, your crockpot takes care of the rest, delivering a deliciously flavorful dish that’s ready to serve as-is or topped with vibrant cilantro, creamy avocado, shredded cheese, and a squeeze of lime for a fresh finishing touch. Ideal for meal prep or feeding a crowd, this gluten-free recipe is a one-pot wonder that proves you don’t have to sacrifice flavor for convenience.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 2 cups salsa (mild, medium, or hot per preference)
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 packet (1 ounce) taco seasoning
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 1 large avocado, diced (optional for garnish)
- 0.5 cup sour cream (optional for garnish)
- 0.5 cup shredded cheddar cheese (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Place the chicken breasts at the bottom of a 6-quart crockpot.
Add the black beans, corn, salsa, chicken broth, diced tomatoes, and taco seasoning into the crockpot. Stir gently to combine, ensuring that the chicken remains at the bottom, completely covered by the liquid.
Cover the crockpot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Once the chicken is cooked, remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the chicken into small pieces.
Return the shredded chicken to the crockpot and stir to combine it with the soup.
Taste and adjust seasoning if necessary (you can add salt or additional taco seasoning as desired).
Serve hot in bowls, garnished with fresh cilantro, diced avocado, a dollop of sour cream, shredded cheddar cheese, and a squeeze of lime juice if desired.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 8.6 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1446 mg | 31% | |
*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.
