Crock Pot Chicken Tomato Bean Soup
This Crock Pot Chicken Tomato and Bean Soup is a hearty, satisfying meal made with canned beans, tomatoes, and tender boneless chicken. Easy to prep and full of rich flavor, it's perfect for an easy meal for busy nights.
Ingredients
- 2 lbs. boneless chicken (I used white meat)
- 1 small small onion (diced)
- 4 medium carrots (peeled and sliced)
- 2 cans cannelloni beans (drained and rinsed)
- 1 can black beans (drained and rinsed)
- 1 can diced tomatoes (drained)
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 medium dried bay leaves
- 3 tablespoons minced garlic
- 64 oz. chicken stock (homemade or store bought)
- 1 tablespoon cornstarch mixed into 2 teaspoons of cold water (optional)
Instructions
- Place the chicken, beans, diced tomatoes, carrots, garlic, salt, pepper, bay leaves and chicken stock into a 7 quart or larger crock pot.
- Slow cook on high for 2-3 hours or until the chicken is cooked through to 165 °F.
- Once the chicken is cooked remove from the slow cooker. Let rest for about 5 to 10 minutes then shred or cut into bite size pieces.
- Return the chicken to the slow cooker. Stir to combine.
- Optional: To slightly thicken the broth add the cornstarch and water to the slow cooker and stir. Cover and cook for an hour longer to reheat the heat and thicken the broth.
- Serve over white rice with bread or crackers if desired.
Nutrition
Serving: 1ServingCalories: 418kcalCarbohydrates: 48gProtein: 42gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 79mgSodium: 983mgPotassium: 1542mgFiber: 11gSugar: 7gVitamin A: 5202IUVitamin C: 11mgCalcium: 146mgIron: 6mg
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