Print

Southwest Chicken Soup Recipe

Southwest Chicken Soup Recipe
Print Recipe

★★★★★

5.1 from 9 reviews

A creamy, flavorful Southwest Chicken Soup packed with black beans, corn, diced tomatoes, and tender chicken, all seasoned with cumin, chili powder, and ranch seasoning. This comforting soup is easy to make using a slow cooker, pressure cooker, or stove top, enriched with melted cream cheese for a smooth, rich finish.

Ingredients

Scale

Soup Base

  • 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 1/2 teaspoons cumin
  • 1 tablespoon chili powder
  • 1/2 cup diced onion

Protein

  • 2 boneless, skinless chicken breasts (about 2–3 cups)

Dairy

  • 8 ounces cream cheese (one brick) (room temperature)

Instructions

  1. Slow Cooker Preparation: Add all ingredients except the cream cheese to your slow cooker. Stir well to combine. If using raw chicken breasts, add them directly to the cooker; if cooked, add shredded chicken. Cook on high for 4 hours or low for 6 hours. Remove chicken breasts, shred, then return shredded chicken to the soup. Stir in cream cheese until fully melted and incorporated.
  2. Pressure Cooker Preparation: Place all ingredients except the cream cheese into the pressure cooker and stir. Add uncooked whole chicken breasts if using. Secure the lid and ensure the pressure release valve is closed. Cook on high pressure for 8 minutes. Perform a quick pressure release by opening the valve once cooking is complete. Remove chicken breasts, shred with forks or a mixer, and return to the soup. Add cream cheese and stir until melted and smooth.
  3. Stove Top Preparation: Combine all ingredients except the cream cheese in a large stockpot or pan. Stir and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes, or until the chicken is no longer pink inside (internal temperature should reach 165°F). Remove chicken, shred it, and add back to the soup. Stir in the cream cheese until fully incorporated.

Notes

  • Use cooked shredded chicken as a shortcut to reduce cooking time.
  • Room temperature cream cheese helps it melt smoothly into the soup.
  • Adjust chili powder amount to control the spice level.
  • Ensure chicken is fully cooked to 165°F for safety.
  • Leftovers keep well refrigerated for up to 4 days and are freezer-friendly.

Nutrition

Keywords: Southwest Chicken Soup, Creamy Chicken Soup, Slow Cooker Soup, Pressure Cooker Soup, Chicken Soup, Easy Soup Recipes, Mexican Inspired Soup

Find it online: https://cheflenacooks.com/southwest-chicken-soup-recipe/