On those days when you need something spicy and comforting, make some spicy chicken soup with black beans and sweet onion. There’s nothing like it!
I have been working on eating healthier this year, by eating less junk food & refined carbohydrates. This recipe for Spicy Chicken, Black Bean, and Sweet Onion Soup is a result of this endeavor. It is high in protein and fiber, has a wonderfully flavorful broth and is quite satisfying. You will be surprised how rich the broth is, especially considering the relatively short simmer time.
What Makes it Spicy?
If you aren’t a huge fan of super spicy things, you can always cut back on some of the ingredients that give it that hot kick. I used paprika, chili powder, and pickled jalapenos. Taking out the jalapenos will be your best bet for keeping this recipe flavorful but not too hot.
How to Make Spicy Chicken Soup in the Slow Cooker
This is actually really easy. All you do is put all the ingredients in the slow cooker. Then, cook it on low for about 8 hours or high for 6 hours. It will be so yummy and fill your house with incredible smells.
What to Serve with Spicy Chicken Soup
You can eat it as-is for lunch. Or you can mix in some egg noodles or cooked rice for a hearty meal. I’ve even enjoyed adding some crunched-up tortilla chips. They give it a lovely crunch.
Can you freeze the soup?
Yes, you can make this soup ahead of time and store it in the freezer. It will last about 6 months in the freezer.
To thaw it, just take it out of the freezer and put it in the refrigerator overnight. Then, you can either heat it up in the stove or let it warm up in the slow cooker.
- 1 1/2 sweet onions quartered & sliced
- 1 tbs. oil
- 1/2 tsp kosher salt
- 2 chicken breasts about a pound
- 1 qt. chicken broth
- 15 oz diced tomatoes canned
- 8 oz tomato sauce can
- 15 oz black beans can, rinsed
- 2 bay leaves
- 1 tbs. paprika
- 2 tbs. chili powder
- 1/2 tbs pickled jalapeno small diced
- 1 tsp balsamic vinegar
- Put oil in a dutch oven (or other soup appropriate pan), on med-high heat.
- Once hot, add sweet onions and salt. Saute, until soft.
- Cut the chicken into 1/2" chunks, and add to pan, saute, until outside of chicken is cooked.
- Add remaining ingredients, except for the balsamic vinegar. As soon as it shows signs of starting to boil, cut down to low, and simmer for 1/2 hour.
- Add balsamic and simmer for another 5 minutes.
- Serve as is, or with rice or tortilla chips.
Not quite what you were looking for? Why not try my Classic Chicken soup recipe.
More Soup Recipes
In the mood for more soup? Try one of these: