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Slow Cooker Chicken and Black Bean Chowder

This tomato-based chowder is infused with Southwestern flavors that are sure to please the family.
Prep Time10 mins
Cook Time3 hrs 35 mins
Total Time3 hrs 45 mins
Course: Dinner, Lunch, Soup
Cuisine: Tex-Mex
Keyword: Budget-Friendly, High Protein, Kid-Friendly, Slow Cooker
Servings: 6 people
Calories: 350kcal
Author: Chef Nichole

Ingredients

  • 15 ounces black beans can, low-sodium, drained
  • 3 boneless and skinless chicken breasts
  • 1 cup corn kernels frozen
  • 16 ounces salsa jar, no sugar added
  • 3 cups chicken broth low-sodium
  • 4 ounces diced chiles can
  • 1/4 cup cilantro fresh, chopped
  • 1/2 avocado peeled and sliced (optional)
  • 1/4 cup Greek yogurt plain, fat-free (optional)
  • 1 lime cut into wedges (optional)

Instructions

  • Combine all ingredients except for the avocado, yogurt, cilantro, and lime in a slow cooker. Cook on low for 5 to 6 hours or on high for 3 to 4 hours. Remove the chicken from the slow cooker and shred. Return to the cooker and cook on high for another 30 minutes.
  • Ladle into serving bowls. Optional: top with avocado, yogurt, cilantro, and a lime wedge.

Notes

*Nutritional information includes optional ingredients

Nutrition

Serving: 1.5cups | Calories: 350kcal | Carbohydrates: 29g | Protein: 42g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 100mg | Sodium: 749mg | Fiber: 9g | Sugar: 6g |
SmartPoints (Freestyle): 8