Description
Discover the comforting and robust flavors of Southwest Chicken Soup, a perfect meal for cozy evenings or gatherings. This hearty dish features tender chicken, black beans, corn, and a touch of cream cheese, resulting in a rich and creamy texture that everyone will love. With minimal prep work required and the convenience of a slow cooker, this recipe is as easy as it is delicious. Ideal for families and friends alike, serve it warm with tortilla chips or fresh toppings for an unforgettable dining experience.
Ingredients
Scale
- 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 ½ teaspoon cumin
- 1 tablespoon chili powder
- ½ cup diced onion
- 2 boneless, skinless chicken breasts
- 8 ounces cream cheese (room temperature)
Instructions
- Rinse black beans under cold water to remove excess sodium; drain corn.
- In a slow cooker, combine black beans, corn, diced tomatoes, chicken broth, green chilies, ranch seasoning, cumin, chili powder, and diced onion.
- Add the boneless chicken breasts to the mixture.
- Cover and cook on low heat for about 4 hours or high heat for about 2 hours.
- Once cooked, remove chicken breasts and shred them with two forks.
- Return shredded chicken to the soup along with room temperature cream cheese; stir until melted.
- Serve hot in bowls with optional toppings like cilantro or avocado.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 85mg