Chicken and Black Bean Chipotle Soup

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I was excited to pull out my slow cooker this week for the first time in a while. We use our slow cooker on a weekly basis in the fall and winter. I love making soup and stew in the cooler months, so you can anticipate many of those recipes in the months to come.

This recipe originally did not have any meat. I have been eating a lot less meat lately (not really intentionally, but I am kind of enjoying it). The chicken was a good addition, but I wouldn’t have missed it too much if I left it out.

I love the warm and distinct chipotle flavor, which is what really makes this soup unique. Also, unless you want it super spicy, don’t do what I did and add three chipotle peppers. For some reason I always think more is better… not the case with these spicy peps!

Chicken and Black Bean Chipotle Soup

  • 1 lb. chicken breast, cubed
  • 2 cans black beans, drained and rinsed
  • 1 red and 1 green pepper, diced
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 3 chipotle peppers in adobo sauce, minced
  • 1 large can of crushed tomatoes
  • 1 can of diced green chilies, drained
  • 4 cups reduced sodium chicken broth
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • pepper, to taste
  • cilantro and monterey jack cheese (optional for topping)


  1. Combine all ingredients (except for toppings) in a large slow cooker. Cook for 6-8 hours on low until chicken is cooked through and vegetables are tender.
  2. Serve and top with cilantro and cheese.

Makes about 8 servings.


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Filed under Main dishes, Soups & Stews

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