Slow Cooker Black Bean Soup

Slow Cooker Black Bean Soup

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Rene Palmer


One of my favorite cold weather dinner consists of my husband running by Taco Bell on the way home and getting one of those 10 packs of tacos & this soup. This is my original recipe & I'm super proud of it! Variation: Add a few chicken breasts to make this more of a stew.


★★★★★ 1 vote

An Army
10 Min
8 Hr


  • 2 can(s)
    black beans
  • 1 can(s)
    refried black beans
  • 1
    carton chicken broth
  • 1 can(s)
    ro-tel tomatoes
  • 1-2 Tbsp
  • 1/4 c
  • ·
    juice of 1 lime

  • ·
    sour cream
  • ·
    cilantro, fresh
  • ·
    tortilla chips

How to Make Slow Cooker Black Bean Soup


  1. In your slow cooker, pour in both cans of black beans (do not drain first), Ro-Tel tomatoes (do not drain), chicken broth and cumin.
  2. Stir in the contents of the refried black beans. *If you cannot find refried black beans in your area, simply substitute this with a can of regular black beans which you have mashed. It gives the soup a creamier texture.
  3. Slow cook the soup on low for 8 hours.
  4. About 30 minutes before you serve the soup, add the 1/4c sherry & lime juice. You may also wish to salt & pepper to taste at this point.
  5. Serve: I love this soup is a dollup of sour cream, some fresh cilantro & some tortilla chips.

Printable Recipe Card

About Slow Cooker Black Bean Soup

Course/Dish: Bean Soups

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