Description
Southwest Chicken Soup is a creamy, comforting blend of black beans, corn, and tender chicken. Simple to prepare in a slow cooker, pressure cooker, or on the stovetop, this flavorful meal is a perfect weeknight dinner.
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 (about 2–3 cups)
- 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, bring to a boil, then simmer for 15 minutes or until chicken is fully cooked through to 165°F.
- Step: Remove the chicken breasts from the pot and shred them using two forks.
- Step: Return the shredded chicken to the pot and stir in the room-temperature cream cheese until fully melted and combined.
- Step: Serve warm with your favorite vegetable or cheese-based toppings.
Notes
Chicken can be substituted with rotisserie or canned chicken. Beans such as pinto, red, or kidney beans work well as substitutes. For best results, use full-fat cream cheese for a richer texture.
- Prep Time: PT15M
- Cook Time: PT240M
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 5 g
- Sodium: 603 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 49 mg