Description
Indulge in a bowl of Southwest Chicken Soup, a comforting dish that perfectly balances rich flavors and nutritious ingredients. This easy-to-make soup is ideal for busy weeknights or cozy gatherings, bringing warmth with each spoonful. The combination of tender chicken, black beans, sweet corn, and a hint of spices creates a hearty meal that rivals any restaurant offering—all made effortlessly in your Crockpot. With the addition of cream cheese, every bite is creamy and satisfying, making it a delightful choice for families looking to enjoy wholesome food without the hassle.
Ingredients
Scale
- 15.5 ounces black beans (drained and rinsed)
- 15.25 ounces corn (undrained)
- 14.5 ounces diced tomatoes (undrained)
- 4 ounces diced green chilies (undrained)
- 1/2 cup diced onion
- 14.5 ounces chicken broth
- 1 ounce dry ranch seasoning
- 1 1/2 teaspoons cumin
- 1 tablespoon chili powder
- 2 boneless, skinless chicken breasts (about 2–3 cups)
- 8 ounces cream cheese (room temperature)
Instructions
- Gather all ingredients; drain and rinse black beans; chop onion.
- In your Crockpot, combine black beans, corn, diced tomatoes, chicken broth, green chilies, ranch seasoning, cumin, chili powder, and onion.
- Place chicken breasts on top.
- Cover and cook on low for about 4 hours until the chicken is fully cooked.
- Remove chicken, shred it with forks, then return it to the pot along with cream cheese. Stir until melted and combined.
- Serve hot with optional toppings like cilantro or avocado slices.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg