How To Make Picante Chicken and Black Bean Soup
Savor a warm and spicy dish with this slow-cooked picante chicken with black beans, tomatoes, and peppers, served with avocado slices and sour cream.
Serves:
Ingredients
- 30ozblack beans,(2 cans) rinsed and drained
- 3½cupschicken broth,low sodium
- 20ozRotel tomatoes with green chilies,(2 cans)
- 1red bell pepper,minced
- 4ozdiced green chiles
- 1tbspground cumin
- 1tspancho chile powder
- 1tspgarlic powder
- 1tsponion powder
- ¼tsporegano
- 16ozchicken breast,skinless
- ½cupcilantro,chopped, divided
- 2medium scallions,diced
- cut limes,for serving
- 1haas medium avocado,sliced
- sour cream,for serving, optional
Instructions
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Take 1 can of beans and place in the blender along with 2 cups of the chicken broth. Puree then add to the slow cooker.
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Add the remainder of the beans and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and ¼ cup of the cilantro.
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Set slow cooker to High for 4 hours or Low for 6 to 8 hours.
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After it’s done, remove chicken and shred with 2 forks.
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Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.
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Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10½ cups.
Nutrition
- Calories: 676.90kcal
- Fat: 13.94g
- Saturated Fat: 3.22g
- Trans Fat: 0.07g
- Monounsaturated Fat: 6.29g
- Polyunsaturated Fat: 2.99g
- Carbohydrates: 97.44g
- Fiber: 23.90g
- Sugar: 11.04g
- Protein: 46.10g
- Cholesterol: 45.07mg
- Sodium: 242.84mg
- Calcium: 207.74mg
- Potassium: 2656.93mg
- Iron: 9.18mg
- Vitamin A: 115.70µg
- Vitamin C: 270.70mg
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