1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (269g) Recipe makes 12 servings
Calories 170
Calories from Fat 16		(9%)
Amount Per Serving		%DV
	Total Fat 1.8g	2%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 404mg		16%
Potassium 608mg		17%
Total Carbohydrate 24.8g		8%
	Dietary Fiber 5.7g	22%
	Sugars 5.1g
Protein 15.7g		31%
detailed view... how is this calculated?

people who like this recipe also like:

Rosemary Tomato Parmesan Bread

By: PaulaG

Beef Pesto Panini

By: kzbhansen

Favorite Scallops

By: ellie_

Australian Grapefruit Bowls

By: Pot Scrubber

Blue Cheese Columbine Dip

By: *Kathy*

Black Bean and Chicken Soup

Recipe #96467 | 5½ hours | 20 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: Amanda Beth
Jul 25, 2004

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.

SERVES 12 (change servings and units)

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

1
Sprinkle chicken pieces with 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
2
Cook on medium high heat in small about of oil, until chicken is cooked through and lightly browned, or about 5-7 minutes.
3
Combine all ingredients and cooked chicken in crockpot.
4
Stir well, and taste to make sure spices are how you like them.
5
Cook on high heat one hour, then low for 3-4 hours, or for however long you need it to cook.
6
It will be done when you are ready for it.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Hot and Spicy Artichoke Dip

Crock Pot Spicy Roast Sandwiches

Better Than Mom's Pot Roast

Crock Pot Vegetarian Minestrone Soup

Chicken Taco Soup

Featured Reviews for This Recipe

From: Chef Lanibobonnie

On Oct 3, 2009

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!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: ScottyB

On Apr 8, 2009

I really did not care for this soup. It had way too much garlic, way too much cumin and way too much onion. I triple checked the recipe to see if I made any mistakes and I'm pretty sure I didn't. I just don't think it's a good soup.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Debbie B

On May 18, 2005

This soup was very good. I was a little afraid of the amount of cumin, it sounded like a lot, so I halved it. Truthfully, it would have been better with the listed amount. I also used two cans of black beans. Thanks for a great recipe!

9 people found this review helpful

Was this review helpful to you? YES | NO

From: stacylu

On Jan 25, 2005

Excellent - so simple yet produces a very tasty, filling soup. Didn't change anything except added some Mrs Dash for some extra flavor and used canned beans. Thanks!

5 people found this review helpful

Was this review helpful to you? YES | NO

Read all 26 reviews