Southwest 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
Scale
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
Find it online: https://liamjayne.com/southwest-chicken-soup/
