Slow-Cooker Black Bean Soup with Chicken
Slow cookers are perfect for turning dried beans into a creamy soup with almost no effort. Black beans are cooked with fire roasted tomatoes, poblano peppers and spices for a full flavor. For serving, rotisserie chicken is warmed with cumin and cilantro before topping the soup, then finished with crema, onion, tortilla strips and lime wedges.
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.
