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Spanish Soup
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5 from 1 vote

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
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Soup
Cuisine: Spanish
Keyword: crock pot Spanish soup, spanish soup recipe
Servings: 6 servings
Calories: 633kcal
Author: Jill

Ingredients

  • 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

Instructions

  • 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

Nutrition

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