Slow cooker spicy chicken and bean soup

    7 hours 15 min

    This is a Mexican inspired taco-style soup. Chilli beans are slowly cooked with sweetcorn, black beans and chicken in a seasoned tomato base. Serve with a dollop of soured cream, grated Cheddar cheese and crushed tortilla chips.

    5915 people made this

    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 in English (5134)


    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


    Very easy to make , I will definitely make this again but with more chilli. I even had some in a wrap which was delicious .  -  13 Sep 2016