Slow-Cooker Black Bean and Chicken Tortilla Soup

by simplylife on January 8, 2014

The weather throughout the U.S. over the past couple weeks has been absolutely crazy.  In Boston, we had a snow storm, followed by rain, a warm spring-like day in the 50’s, and then bitter cold.  I’m sure that wherever you are, you also experienced some type of out-of-the-ordinary weather conditions, or know someone who has.


While I don’t want to be a downer, I must say that these extreme weather patterns are quite frightening!  It’s made me continue to think about what I can do to “reduce my global footprint,” and to not allow things to continue to exponentially decline.


When I realize the weather is just too cold to even brave going out the door, a giant pot of soup cooking in the slow-cooker all day long is exactly what I crave.  We’ve enjoyed this soup a couple times and I’m always amazed at how easy it is to put together!  Just dump in ingredients in the slow-cooker in the morning, shred some cheese when you’re ready to eat, and dig in!  This soup could easily be made vegetarian but skipping the chicken as the black beans keep it hearty enough.

Slow-Cooker Black Bean and Chicken Tortilla Soup

by Simply Life

Keywords: slow-cooker soup/stew entree beans cheese Southwest fall winter

Ingredients (4-6 servings)

  • 1 lb. chicken breasts or thighs
  • 32 oz. low-sodium chicken (or vegetable) broth
  • 1 15 oz. can black beans, drained
  • 1 jalapeno, seeded and minced
  • 1 15 oz. can tomato sauce
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 bay leaves
  • Cumin, to taste
  • Chili powder, to taste
  • Oregano, to taste
  • Salt and pepper, to taste
  • 1/2 cup frozen corn
  • 1 cup shredded cheddar cheese
  • Tortilla strips, for serving


1. Combine all ingredients except corn, cheese and tortilla strips into slow cooker. Turn on low and cook for about 7 hours, until chicken is fully cooked through.

2. Remove chick with tongs or a slotted spoon. Place on a cutting board and shred into small pieces, then return to the slow cooker. Mix in corn and adjust salt and pepper to taste.

3. Once corn is heated through (about 5-8 minutes), serve with cheese and tortilla strips and enjoy!

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~What extreme weather conditions have you experienced?

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  • itzyskitchen

    I try not to get all political on blogs….but I must say that if you follow the research on weather patterns…this is nothing too far our of the ordinary over the years…so I don’t believe in global warming….

    that being said, I do believe this soup looks delicious 🙂 I just made some black bean soup on the stove top today. Its perfect for chilly days!

  • Colleen

    This is SO perfect for these frigid temps we’re having! It looks soooo good 🙂

  • Andrea@WellnessNotes

    Fortunately, we haven’t had any extreme weather in California (other than that it won’t rain and we are in the middle of a drought). The soup sounds perfect for the cold temps. I love slow cooker recipes!

  • Autumn @ Good Eats Girl

    I love soup in the slow cooker! It’s a great cold weather meal! This soup looks delicious! I’m going to have to try it!

  • Deepa

    Yummy looking and mouthwatering tortilla soup. Excellent preparation.Perfect meal to beat the extreme cold conditions .

  • yummychunklet

    Oh, I love slow cooker recipes. Yum!

  • Amy (Savory Moments)

    It’s been pretty crazy around here, too. We just had what was officially called a “blizzard” on Mon-Wed and now tomorrow (Sat) it’s going to be almost 50 with flash flood warnings! I made a big pot of soup during the snow storm, too. This slow cooker black bean soup looks wonderful and it’s always a good idea to reduce our carbon footprint! 🙂

  • Colleen

    I’m always looking for new slow cooker recipes. This looks great, especially in this cold!

  • Daniela

    We heard in the news about the extreme weather conditions in many regions of th US.
    Hope everything is well with you and your family.
    This soup is comfort food at it’s best for chilly temperatures.

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