Hey there, fellow busy bees! Today, I’m sharing one of my go-to comfort recipes: Southwest Chicken Soup with Cream Cheese. It’s the perfect mix of hearty and creamy, bringing warmth to chilly evenings. Whether you’re juggling work, kids, or just need a moment of culinary zen, this soup is as easy to make as it is delicious. You know, soups like this have been my saviors on countless hectic days, much like that one time I hosted a surprise dinner for my in-laws. Trust me, this easy recipe will soon become your family’s favorite too!
For more cozy soup options, don’t miss out on my creamy pumpkin soup.
Why you’ll love this recipe
- Hearty and Creamy: This soup delivers the best of both worlds—filled with ingredients like black beans and chicken, yet luscious with cream cheese.
- Simple Ingredients: Most of these you probably already have sitting in your pantry.
- Easy Prep: It’s one of those dump-and-go recipes—just set it and forget it!
- Family-Friendly: Approved by even the pickiest eaters in my house.
- Versatile: Swap out ingredients for what you have on hand, like swapping chicken for turkey!
Ingredients
- 15.5 ounces black beans
- 15.25 ounces corn
- 14.5 ounces diced tomatoes
- 14.5 ounces chicken broth
- 4 ounces diced green chilies
- 1 ounce dry ranch seasoning
- 1 1/2 teaspoons cumin
- 1 tablespoon chili powder
- 1/2 cup diced onion
- 2 boneless, skinless chicken breasts
- 8 ounces cream cheese
Step-by-step instructions
Prepare the Ingredients
First, gather all your ingredients. Make sure your chicken breasts are ready to go.
Set Up Your Slow Cooker
- Add Everything: Drop all ingredients except the cream cheese into your slow cooker. Give it a good stir.
- Cook: If your chicken breasts are uncooked, toss them in whole. This means less chopping for us lazy chefs!
Cooking Time
- Cook for 4 hours on high or 6 hours on low.
Shred and Add Cream Cheese
- After cooking, remove the chicken breasts and shred them with two forks.
- Return Chicken to Soup: Toss the shredded chicken back into the slow cooker.
- Add Cream Cheese: Stir until the cream cheese is fully melted for that rich velvety finish.
Recipe tips & variations
- Spice Level: If you love heat, add an extra jalapeño or a dash of hot sauce.
- Vegetarian Version: Leave out the chicken and use vegetable broth instead.
- Chunky vs. Smooth: If you prefer a smoother texture, blend a portion of the soup before adding the cream cheese.
Storage & reheating
- Storage: Let the soup cool, then transfer to airtight containers. It keeps well in the fridge for up to 4 days.
- Freezing: Portion the soup into freezer-safe bags for about 3 months. Remember, cream cheese can change texture slightly after freezing.
- Reheating: Gently warm it up on the stove, stirring occasionally, or use the microwave on medium heat.
FAQs
Can I use cooked chicken?
Absolutely, just add your pre-cooked shredded chicken during the last hour of cooking.
Can I make this soup spicier?
Certainly! Add chopped jalapeños or a splash of hot sauce to crank up the heat.
Is there a substitute for ranch seasoning?
If you’re out, mix some garlic powder, onion powder, dried dill, and parsley as a quick homemade alternative.
What can I pair this soup with?
I love serving it with tortilla chips or a simple side salad for a rounded meal.
Recipes you may like
- Soft Pumpkin Cookies with Cream Cheese Frosting
- Creamy Pumpkin Soup with Canned Pumpkin
- Cozy Up with Creamy Pumpkin Carrot Soup
Enjoy cozying up with this delicious Southwest Chicken Soup with Cream Cheese, and don’t forget to share your creations with us!
Southwest Chicken Soup with Cream Cheese
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Diet: gluten-free
Description
A comforting blend of hearty chicken, creamy cheese, and flavorful spices perfect for chilly evenings.
Ingredients
- 15.5 ounces black beans
- 15.25 ounces corn
- 14.5 ounces diced tomatoes
- 14.5 ounces chicken broth
- 4 ounces diced green chilies
- 1 ounce dry ranch seasoning
- 1 1/2 teaspoons cumin
- 1 tablespoon chili powder
- 1/2 cup diced onion
- 2 boneless, skinless chicken breasts
- 8 ounces cream cheese
Instructions
- Gather all your ingredients.
- Add all ingredients except the cream cheese into your slow cooker and stir.
- If chicken breasts are uncooked, toss them in whole.
- Cook for 4 hours on high or 6 hours on low.
- Remove the chicken breasts and shred them with two forks.
- Toss the shredded chicken back into the slow cooker.
- Stir in the cream cheese until fully melted.
Notes
- To add heat, include jalapeños or hot sauce.
- For a vegetarian option, use vegetable broth and omit chicken.
- For a smoother soup, blend a portion before adding cream cheese.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: soup
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 10 grams
- Protein: 25 grams
- Cholesterol: 75 mg