Description
Southwest Chicken Soup is a warming and flavorful dish that beautifully blends bold Mexican flavors with comforting soup elements. This easy-to-make recipe is perfect for weeknight dinners, gatherings, or meal prep. With tender chicken, black beans, corn, and cream cheese, this soup boasts a creamy texture and a spicy kick your family will love. Simply toss everything in your Crockpot and let it simmer to perfection!
Ingredients
Scale
- 15.5 oz black beans (drained and rinsed)
- 15.25 oz corn (undrained)
- 14.5 oz diced tomatoes (undrained)
- 2 boneless, skinless chicken breasts
- 8 oz cream cheese
- Chicken broth
- Diced green chilies
- Ranch seasoning
- Cumin
- Chili powder
- Onion
Instructions
- Prepare ingredients by measuring out the black beans, corn, diced tomatoes, chicken broth, green chilies, ranch seasoning, cumin, chili powder, and chopping the onion.
- In the slow cooker, combine black beans, corn, diced tomatoes (with liquid), chicken broth, green chilies, ranch seasoning, cumin, chili powder, and onion.
- Place chicken breasts on top of the mixture and add cream cheese.
- Cover and cook on low for about 4 hours or until chicken is tender.
- Shred the chicken in the pot using two forks and stir well to combine all ingredients.
- Serve warm with toppings like avocado or cilantro.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 80mg