Southwest Chicken Soup
Introduction
Southwest Chicken Soup is a comforting and flavorful dish packed with black beans, corn, and tender chicken simmered in a spicy, creamy broth. This versatile recipe can be made in a slow cooker, pressure cooker, or on the stove, making it perfect for busy weeknights or cozy weekends.
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 (one brick, room temperature)
Instructions
- Step 1: Add all ingredients except the cream cheese to your chosen cooking vessel—slow cooker, pressure cooker, or stockpot—and stir to combine. If using uncooked chicken breasts, add them whole; if cooked, add shredded chicken.
- Step 2:
Slow Cooker: Cook on high for 4 hours or low for 6 hours. Remove chicken breasts, shred them, then return to the soup. Stir in the cream cheese until melted.
Pressure Cooker: Secure the lid and set to high pressure for 8 minutes. Quick release the pressure, remove and shred chicken, add it back, and stir in cream cheese until smooth.
Stove Top: Bring soup to a boil in a stockpot, then reduce to simmer and cook for 15 minutes or until chicken is no longer pink (165°F internal). Remove chicken, shred, return to pot, and mix in cream cheese until creamy.
Tips & Variations
- For extra spice, add a diced jalapeño or a pinch of cayenne pepper.
- Swap cream cheese for sour cream or Greek yogurt for a tangier finish.
- Use rotisserie chicken to save time and add smoky flavor.
- Add chopped fresh cilantro and a squeeze of lime for brightness when serving.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. For longer storage, freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this soup?
Yes, frozen chicken breasts can be added directly to the slow cooker or pressure cooker. Just extend the cooking time slightly to ensure the chicken is cooked through. On the stove, it’s best to thaw first to cook evenly.
Is it possible to make this soup vegetarian?
Absolutely! Substitute vegetable broth for chicken broth and omit the chicken. You can add extra beans, diced potatoes, or tofu for protein. The cream cheese still adds a rich, creamy texture.
PrintSouthwest Chicken Soup
This hearty Southwest Chicken Soup combines black beans, corn, diced tomatoes, and tender chicken breast with a blend of southwestern spices and creamy cream cheese for a comforting, flavorful meal. It can be made easily using a slow cooker, pressure cooker, or stovetop, making it versatile for any kitchen setup.
- Prep Time: 10 minutes
- Cook Time: 4 hours (slow cooker), 15 minutes (stovetop), 8 minutes (pressure cooker)
- Total Time: 4 hours 10 minutes (slow cooker), 25 minutes (stovetop including prep), 18 minutes (pressure cooker including pressure buildup and release)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Southwestern American
Ingredients
Soup 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 volume)
- 8 ounces cream cheese (one brick, room temperature)
Instructions
- Prepare Soup Base: Add all ingredients except the cream cheese to your chosen cooking vessel—slow cooker, pressure cooker, or stockpot. Stir well to combine all ingredients evenly.
- Add Chicken: For uncooked chicken breasts, add them whole directly into the mixture. If using cooked shredded chicken, add it now to the soup base.
- Cook the Soup:
- Slow Cooker: Cook on high for 4 hours or low for 6 hours.
- Pressure Cooker: Secure the lid and set to high pressure for 8 minutes, then perform a quick release of pressure.
- Stovetop: Bring the soup to a boil over medium-high heat, then reduce to simmer for about 15 minutes until chicken is cooked through and no longer pink internally (165°F).
- Shred Chicken: Remove the chicken breasts from the soup and shred them using forks or a mixer, then add shredded chicken back into the soup.
- Add Cream Cheese: Stir in the cream cheese until it melts completely and the soup is creamy and well blended.
Notes
- You can use either cooked shredded chicken or uncooked chicken breasts depending on convenience.
- Ensure chicken is fully cooked to a safe internal temperature of 165°F (74°C).
- For a spicier kick, add additional green chilies or some cayenne pepper.
- Cream cheese should be at room temperature for easier melting.
- This soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
Keywords: Southwest chicken soup, black bean soup, creamy chicken soup, slow cooker soup, pressure cooker soup, stovetop chicken soup, healthy chicken soup
