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+ servings
crock pot chicken tomato and bean soup

Crock Pot Chicken Tomato Bean Soup

Arlene Mobley - Flour On My Face
Crock Pot Chicken Tomato Bean Soup is a refreshing homemade chicken and bean soup made in the crock pot.
5 from 1 vote
Prep Time 8 mins
Cook Time 4 hrs
Total Time 4 hrs 8 mins
Course Main Dish, Soup
Cuisine American
Servings 6 Servings
Calories 266 kcal


  • 2 large large chicken breast with the bones (boneless chicken can be used)
  • 2 quarts homemade chicken broth or 4 cups store-bought chicken stock
  • 1 small small onion
  • 4 whole garlic cloves crushed
  • 3 medium bay leaves
  • 1 cup of mini carrots
  • 1 teaspoon pepper
  • 15 oz can cannelloni beans
  • 1 cup black beans
  • 15 oz can Hunts Fire Roasted diced tomatoes
  • 15 oz can mixed vegetables
  • 1 tablespoon cornstarch mixed into ⅛ cup of cold water optional
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  • Place the first 6 ingredients into a crock pot and cook on high 2-3 hours until chicken is cooked through.
  • Remove the chicken, cool slightly and pull meat from the bone, set aside.
  • Remove the carrots from the crock pot and reserve.
  • Strain the chicken broth through a fine mesh strainer and discard the solids.
  • Return the chicken broth to the crock pot along with the chicken pieces, carrots, and next 4 ingredients.
  • Cook on high for 1 hour or until all the ingredients are heated through.
  • To slightly thicken the broth add the cornstarch and water. Return to a boil in the crock pot stirring occasionally before serving.
  • Serve over white rice is desired.


Serving: 1Serving | Calories: 266kcal | Carbohydrates: 34g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1693mg | Potassium: 1029mg | Fiber: 10g | Sugar: 4g | Vitamin A: 6860IU | Vitamin C: 35mg | Calcium: 105mg | Iron: 4mg
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