Description
Southwest Chicken Soup is a creamy, comforting dish made with black beans, corn, and cream cheese. Perfect for a busy day, this simple soup can be prepared in a slow cooker, pressure cooker, or on the stovetop.
Ingredients
- 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
- 8 ounces cream cheese, room temperature
Instructions
- Step: Add all ingredients, except for the cream cheese, into your chosen cooking vessel (slow cooker, pressure cooker, or stockpot).
- Step: If using a slow cooker, cook for 4 hours on high or 6 hours on low. If using a pressure cooker, cook on high pressure for 8 minutes and quick release. If using a stovetop, simmer until the chicken reaches 165 degrees Fahrenheit.
- Step: Remove the chicken breasts from the soup, shred them with forks or a mixer, and return the shredded meat back to the pot.
- Step: Add the softened cream cheese to the soup and stir until fully melted and incorporated. Serve warm.
Notes
You can substitute black beans with pinto, red, or kidney beans. Rotisserie or canned chicken can be used if preferred. Serve with toppings like diced tomatoes, avocados, onions, cilantro, or corn chips. Recipe developed by Lora Marie Bennett.
- Prep Time: PT15M
- Cook Time: PT240M
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 5 g
- Sodium: 603 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 49 mg