Description
Creamy Southwest Chicken Soup made with black beans, corn, chicken, and a rich cream cheese finish. This comforting, zesty soup is easy to make in a crockpot, pressure cooker, or on the stove.
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 teaspoon cumin
1 Tablespoon chili powder
1/2 cup diced onion
2 boneless, skinless chicken breasts
8 ounces cream cheese (room temperature)
Instructions
1. Add all ingredients EXCEPT cream cheese to slow cooker. Stir well.
2. Cook on high for 4 hours or low for 6 hours.
3. Remove chicken, shred, and return to soup.
4. Add cream cheese and stir until fully melted.
Notes
This recipe also works with canned or rotisserie chicken.
For added heat, toss in jalapeños or hot sauce.
Best consumed within 3–4 days. Not recommended for freezing after cream cheese is added.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Crockpot, Pressure Cooker, Stove
- Cuisine: Southwest, Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 740mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg