Description
This hearty Spanish Soup combines tender rotisserie chicken, fire-roasted tomatoes, black beans, and fresh spices simmered together in a slow cooker to create a flavorful and comforting meal. Topped with diced avocado and cilantro, this soup is perfect for a wholesome lunch or dinner that’s easy to prepare and packed with vibrant flavors.
Ingredients
Scale
Vegetables and Aromatics
- 1 cup sweet yellow onion, peeled and diced small (about 1 medium onion)
- 2 large jalapeno peppers, diced very small (about 4 to 5 inches long)
- 2 Tbsp. minced garlic
- 14.5 oz corn, drained and rinsed
- 1/3 cup fresh cilantro leaves, finely minced
- Diced avocado for topping
Liquids and Canned Goods
- 32 oz low-sodium chicken broth (4 cups)
- 30 oz diced fire roasted tomatoes and juice (2 cans)
- 30 oz black beans, drained and rinsed (2 cans)
- 3 limes, juiced (large)
Protein
- 1 whole store-bought rotisserie chicken, bones removed
Spices
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons salt (or to taste)
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional and to taste)
Instructions
- Prepare Slow Cooker: Turn the crockpot on to the high setting to preheat it for cooking.
- Add Aromatics: Place the diced onion, jalapeno, and minced garlic into the crockpot, allowing their flavors to infuse during cooking.
- Add Broth and Seasonings: Pour in the low-sodium chicken broth, then add the chili powder, cumin, salt, black pepper, smoked paprika, and optional cayenne pepper to build a rich spice base.
- Combine Main Ingredients: Add the fire roasted tomatoes along with their juices, drained black beans, shredded rotisserie chicken, and corn into the crockpot. Stir gently to combine all ingredients evenly.
- Cook the Soup: Cover and cook on high for up to 4 hours, or alternatively on low for 6 hours, allowing all flavors to meld and the chicken to heat through fully.
- Adjust Seasoning: Taste the soup and add additional salt if necessary to balance flavors according to preference.
- Serve and Garnish: Ladle the hot soup into bowls, topping each serving with diced avocado and freshly minced cilantro to add creaminess and brightness.
Notes
- For a milder soup, remove the seeds from jalapenos before dicing.
- If you prefer a spicier flavor, increase the cayenne pepper or add extra jalapenos.
- This recipe can be adapted to a stovetop method by simmering the mixture in a large pot for 1-2 hours instead of using a slow cooker.
- Leftovers store well in the refrigerator for up to 4 days or freeze in portions for up to 3 months.
- Using a rotisserie chicken saves prep time and infuses the soup with rich flavor.
- For a vegetarian version, substitute the chicken broth with vegetable broth and omit the rotisserie chicken.
