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I love soup and especially soup recipes that allow you to add or omit ingredients without jeopardizing the overall outcome and this easy chicken soup does just that. For instance, if your family likes kidney beans more than black beans then just swap them out. If you don’t have chicken breast in the fridge then grass-fed lean ground beef or lean ground turkey to keep it low fat and THM “E” friendly. The soup will still taste great no matter the protein or bean choice! I love to top mine with a dollop of some Greek yogurt or lite sour cream. You can also serve this over a nice brown rice for the kiddos to make it even more filling.
This crock pot soup is a one pot wonder and just another reason to love your crock pot! Not only is it a “toss it all in” and go recipe it makes a big batch of soup that will feed a crowd or a small family with left overs for lunch the next day. I would say that makes this soup a keeper in my book and hopefully in yours. Anything that is easy and will keep on giving past the first meal is a favorite of mine!
Chicken and Black Bean Soup (Low Fat, Gluten Free, THM “E” Friendly)
- 2 cans of black beans rinsed
- 3 large boneless and skinless chicken breast
- 1 can of Rotel style tomatoes
- 1 can of diced tomatoes
- 1 12 oz bag of frozen pepper and onion mix
- 1 small butternut squash, peeled, seeded and cubed
- 4 stalks of celery, chopped
- 8 cups of chicken stock (my large crock pot took more)
- 1/2 cup of Nutritional Yeast
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 tsp salt
- 1 tsp black pepper
Directions: Add all your ingredients to your crock pot. You can leave the breast whole and shred them later or you can cube your chicken before adding it to your pot to save time. Pour in the chicken stock making sure to cover your ingredients completely. It took 8-10 cups to cover mine ingredients in my crock pot but you can adjust here to meet your needs. You can also use a mix of water and chicken stock if you prefer. Cook 6-8 hours in the crock pot.