Slow-Cooker Black Bean Soup with Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 610
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 35 milligrams
- Sodium
- 1012 milligrams
- Carbohydrates
- 86 grams
- Dietary Fiber
- 20 grams
- Sugar
- 8 grams
- Protein
- 42 grams
- Total: 8 hr
- Active: 30 min
Ingredients
1 white onion, chopped, plus more for topping
2 poblano peppers, chopped
1 15-ounce can diced fire-roasted tomatoes
1 pound dried black beans
3/4 cup plus 2 tablespoons chopped fresh cilantro
2 teaspoons plus 1/2 teaspoon ground cumin
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
Juice of 1/2 lime, plus lime wedges for serving
Hot sauce (optional)
1 tablespoon vegetable oil
2 cups shredded rotisserie chicken
Tortilla strips and crema, for topping
Directions
- Combine the white onion, poblanos, tomatoes, black beans, 3/4 cup cilantro and 2 teaspoons cumin in a 6- to 8-quart slow cooker. Pour in the chicken broth and 2 cups water; season with 1 teaspoon salt and a few grinds of pepper. Cover and cook on low until the beans are very tender, 8 hours.
- Use an immersion blender to puree the soup so that it’s mostly smooth with some whole beans remaining. Add the lime juice and a few dashes of hot sauce; season with salt.
- Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Add the chicken, remaining 1/2 teaspoon cumin and a pinch of salt. Cook, tossing, until heated through, 2 to 3 minutes. Remove from the heat and stir in the remaining 2 tablespoons cilantro.
- Divide the soup among bowls and top with the chicken. Top with tortilla strips, crema and more onion and hot sauce. Serve with lime wedges.