Southwest Chicken Soup with Cream Cheese – Easy Comfort Recipe
Southwest Chicken Soup is made with black beans, corn, and cream cheese! Even better than Chili’s version, this comforting soup comes together easily in a Crockpot, pressure cooker, or on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
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 teaspoons 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
1. Add all ingredients except cream cheese to the slow cooker. Stir. Add uncooked or pre-cooked chicken breasts.
2. Cook on high for 4 hours or low for 6 hours. Remove chicken breasts, shred, and return to the soup.
3. Add cream cheese and stir until melted and incorporated.
4. For pressure cooker: add all ingredients except cream cheese, stir, and set to high pressure for 8 minutes. Quick release, shred chicken, return to pot, and stir in cream cheese.
5. For stovetop: add all ingredients except cream cheese to a pot. Bring to a boil, then simmer 15 minutes or until chicken is cooked through (165°F). Remove, shred, return to pot, and stir in cream cheese.
Notes
Chicken can be swapped with rotisserie or canned chicken.
Beans can be substituted with pinto, red, or kidney beans.
Great toppings: salsa, avocado, onions, cilantro, tortilla strips, or chips.
Makes 6–8 servings. Nutrition is based on 8 servings.
Find it online: https://cookingwithramsay.com/southwest-chicken-soup/