Description
Indulge in the vibrant and comforting flavors of Southwest Chicken Soup, a delightful dish that brings warmth and satisfaction to your dining table. This creamy, hearty soup features tender chicken, black beans, sweet corn, and zesty spices, all slow-cooked to perfection in your Crockpot. Perfect for cozy nights or gatherings with family and friends, this recipe is both easy to make and packed with flavor. With minimal effort, you’ll create a meal that rivals your favorite restaurants. Enjoy it as a main dish or serve it alongside tortillas for a complete 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
- 1.5 teaspoons cumin
- 1 tablespoon chili powder
- 1/2 cup diced onion
- 2 boneless, skinless chicken breasts (about 2–3 cups)
- 8 ounces cream cheese (room temperature)
Instructions
- Gather all ingredients on the counter; rinse black beans under cold water.
- In your slow cooker, combine black beans, corn, diced tomatoes, chicken broth, green chilies, ranch seasoning, cumin, chili powder, and onion.
- Place chicken breasts on top and scatter cubed cream cheese over the mixture.
- Cover and cook on low for about 4 hours or until the chicken is fully cooked.
- Shred the chicken in the pot using two forks and stir to combine.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 85mg