Slow Cooker Spicy Chicken and Bean Soup


5865 people made this

About this recipe: This is a Mexican inspired soup dish. Chilli beans are slowly cooked with sweetcorn, black beans and chicken in a seasoned tomato soup base. Enjoy for lunch or dinner. Serve with a dollop of soured cream, grated Cheddar cheese and crushed tortilla chips.

RaisinKane aka Patti

Serves: 8 

  • 1 onion, chopped
  • 450g tinned chilli beans
  • 1 (410g) tin black beans
  • 1 1/4 (340g) tins sweetcorn kernels, drained
  • 225g passata
  • 350ml beer
  • 1 1/2 (400g) tins chopped tomatoes with chilli, undrained
  • 1 (30g) packet taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • grated Cheddar cheese (optional)
  • soured cream (optional)
  • crushed tortilla chips (optional)

Prep:15min  ›  Cook:7hr  ›  Ready in:7hr15min 

  1. Place the onion, chilli beans, black beans, sweetcorn, passata, beer and chopped tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover and cook for 5 hours.
  2. Remove chicken breasts from the soup and allow to cool long enough to be handled. Shred the chicken with two forks. Stir the shredded chicken back into the soup and continue cooking for 2 hours. Serve topped with grated Cheddar cheese, a dollop of soured cream and crushed tortilla chips, if desired.

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Reviews (5)


do i have to use beer? i dont like beer, could i use chicken stock? - 20 Jan 2015


This dish just couldnt get any easier to make. Smell drove me mad all day waiting for it, but well worth the wait. Will be making again. We had it with tortilla chips. - 29 Oct 2011


Really enjoyed this recipe and the leftovers we had went on the top and of hassle back potatoes the next day and it was just as nice - 19 Apr 2016

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