Description
Southwest Chicken Soup is a delightful blend of bold flavors and creamy textures that’s perfect for any occasion. This hearty dish features tender chicken, black beans, corn, and a touch of cream cheese, making it comforting and satisfying. Ideal for busy weeknights or family gatherings, this easy Crockpot recipe allows you to set it and forget it while the flavors meld together beautifully. With an impressive yield of eight servings, it’s sure to be a crowd-pleaser. Enjoy this soup on its own or with your favorite toppings and sides for a complete meal that rivals restaurant offerings.
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)
- 2 boneless, skinless chicken breasts
- 8 ounces cream cheese (room temperature)
- 1 ounce dry ranch seasoning
- 1 1/2 teaspoon cumin
- 1 Tablespoon chili powder
- 1/2 cup diced onion
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a slow cooker, combine black beans, corn, diced tomatoes, chicken broth, and green chilies.
- Add ranch seasoning, cumin, and chili powder; mix well.
- Place chicken breasts in the mixture.
- Cover and cook on low for about four hours or until chicken is fully cooked.
- Shred the chicken using two forks before returning it to the pot.
- Stir in room temperature cream cheese until melted and incorporated.
- Serve hot garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3 grams
- Sodium: 720 mg
- Fat: 10 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 9 grams
- Protein: 30 grams
- Cholesterol: 85 mg