Go Back
Crock pot black bean chicken chili recipe

Southwest chicken and black bean chili recipe

Course dinner


  • Slow cooker


  • 1 lb. chicken breast diced
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 28oz. can of diced tomatoes
  • 2 cups of water half of the tomato can
  • 1 15oz. can black beans drained
  • 1 15oz. can kidney beans drained
  • 1 15oz. can corn drained
  • 1 avocado cubed
  • 1/2 cup cilantro diced
  • 2 tsp. cumin
  • salt and pepper to taste
  • Garnish sour cream, shredded cheddar and jack cheese, diced cilantro optional


  • Combine the chicken breast, onion, and garlic in the bottom on the slow cooker. Sprinkle a little salt and pepper over the top of the mixture.
  • Add diced tomatoes, water, black beans, kidney beans, corn, and avocado to the slow cooker. Stir gently and add salt, pepper, and cumin.
  • Mix well and cover, set your slow cooker for 3 hours on high heat.
  • When it’s finished cooking, give the soup a stir and ladle into soup bowls. Garnish with your favorite toppings - we love cheese, cilantro, and sour cream