Description
Southwest Chicken Soup is a hearty and satisfying dish that brings together bold flavors and nutritious ingredients in an easy-to-make format. Perfect for cozy dinners or entertaining guests, this creamy soup features tender chicken, black beans, corn, and zesty spices, all slow-cooked to perfection in a Crockpot. Whether you enjoy it as a main course or an appetizer, this versatile recipe is sure to impress. With just 15 minutes of preparation time, you can set it and forget it while the slow cooker does all the work. Serve it hot with fresh toppings like cilantro and avocado for an extra burst of flavor!
Ingredients
Scale
- 15.5 ounces black beans (drained and rinsed)
- 15.25 ounces corn (undrained)
- 14.5 ounces diced tomatoes (undrained)
- 14.5 ounces chicken broth
- 4 ounces diced green chilies (undrained)
- 1 ounce dry ranch seasoning
- 1 1/2 teaspoon cumin
- 1 tablespoon chili powder
- 1/2 cup diced onion
- 2 boneless, skinless chicken breasts (about 2–3 cups)
- 8 ounces cream cheese (one brick, room temperature)
Instructions
- Gather all ingredients on a clean countertop.
- In the slow cooker, add black beans, corn (do not drain), diced tomatoes along with their juice, chicken broth, and green chilies.
- Sprinkle in dry ranch seasoning, cumin, and chili powder; mix well.
- Place diced onion on top, followed by boneless chicken breasts without mixing.
- Cover and cook on low heat for about 4 hours or until chicken is fully cooked.
- Shred the chicken directly in the pot using two forks; stir in cream cheese until melted and combined.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg