Description
This hearty Southwest Chicken Soup combines tender shredded chicken, black beans, corn, diced tomatoes, and green chilies in a flavorful spiced broth. Cream cheese adds a rich, creamy texture while ranch seasoning, cumin, and chili powder bring a bold southwest flair. Slow-cooked to perfection, this soup is a comforting and satisfying meal perfect for any occasion.
Ingredients
Scale
Main 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
- 2 boneless, skinless chicken breasts
- 8 ounces cream cheese, room temperature
Seasonings
- 1 ounce dry ranch seasoning
- 1 1/2 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/2 cup diced onion
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Combine Ingredients: In a slow cooker, add the black beans, corn with liquid, diced tomatoes with liquid, chicken broth, and diced green chilies to create the soup base.
- Add Seasonings: Mix in the dry ranch seasoning, ground cumin, chili powder, and diced onion thoroughly to evenly distribute the flavors throughout the mixture.
- Add Chicken: Place the two boneless, skinless chicken breasts directly into the slow cooker on top of the vegetable and bean mixture.
- Slow Cook: Cover the slow cooker and cook on the low setting for about four hours, allowing the chicken to cook through and the flavors to meld.
- Shred Chicken: Once the chicken is fully cooked, remove it and shred using two forks. Return the shredded chicken back into the slow cooker with the soup.
- Add Cream Cheese: Stir in the room temperature cream cheese into the soup until it has melted completely and created a smooth, creamy texture throughout.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- You can substitute shredded rotisserie chicken to save time.
- If you prefer a spicier soup, add jalapeños or cayenne pepper to taste.
- For a dairy-free version, omit cream cheese or use a plant-based alternative.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with tortilla chips or cornbread for a complete meal.
