Description
Enjoy a comforting bowl of Southwest Chicken Soup loaded with flavor! Quick prep with minimal fuss—try this easy recipe today!
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 1/2 teaspoon cumin
- 1 Tablespoon chili powder
- 2 boneless, skinless chicken breasts (about 2–3 cups)
- 8 ounces cream cheese (one brick) (room temperature)
Instructions
- Gather all ingredients: drain and rinse black beans and dice onion.
- In the slow cooker, add black beans, corn (with liquid), diced tomatoes (with liquid), chicken broth, green chilies, ranch seasoning, cumin, chili powder, and diced onion.
- Place chicken breasts on top without stirring.
- Set slow cooker to low heat and cook for about 4 hours until chicken is tender.
- Shred the cooked chicken and return it to the soup; stir in room temperature cream cheese until melted.
- Serve warm with optional garnishes like cilantro or avocado.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 670mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 65mg