Spanish Soup
This spicy, hearty, and delicious Spanish soup will warm your belly this winter. It has just enough kick to fulfill your chili craving but isn’t too hot to handle.
Prep Time10 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Soup
Cuisine: Spanish
Keyword: crock pot Spanish soup, spanish soup recipe
Servings: 6 servings
Calories: 633kcal
- 1 cup sweet yellow onion peeled and diced small (about 1 medium onion)
- 2 large jalapeno pepper about 4 to 5 inches long, diced very small
- 2 Tbsp. minced garlic
- 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)
- 1 whole store bought rotisserie chicken bones removed
- 14.5 oz corn drained and rinsed
- 3 limes juiced large
- 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
- 1/3 cup fresh cilantro leaves finely minced and
- diced avocado for topping
Crockpot on high
Add the onion, jalapeno, garlic.
Add the chicken broth, black beans, chicken, corn, lime juice, chili powder, cumin, salt, pepper, smoked paprika,cayenne pepper.
Now add your tomatoes, black beans and chicken stir to combine
Cook on high up to 4 hours or low for 6 hours
Taste soup and add salt to taste.
Top with avocado chunks and fresh cilantro
Calories: 633kcal | Carbohydrates: 62g | Protein: 64g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 153mg | Sodium: 1623mg | Potassium: 1371mg | Fiber: 16g | Sugar: 8g | Vitamin A: 1535IU | Vitamin C: 19.4mg | Calcium: 140mg | Iron: 6.2mg