Southwest Chicken Soup Recipe
If you crave a comforting bowl that’s bursting with bold flavors and creamy texture, you are going to love this Southwest Chicken Soup. It’s a vibrant meld of hearty black beans, sweet corn, tender chicken, and just the right amount of spicy kick from green chilies and chili powder. The cream cheese adds a dreamy richness that ties every ingredient together beautifully. Whether you’re looking for a quick weekday dinner or a crowd-pleasing dish to warm up your chilly evenings, this Southwest Chicken Soup offers a delicious, satisfying experience that feels like a big, warm hug in a bowl.
Ingredients You’ll Need
All the ingredients for this recipe come together seamlessly, each playing an essential role in building the soup’s distinctive Southwest flavor and creamy texture. From wholesome beans to zesty spices, each element adds something special to the table.
- Black beans (15.5 ounces, drained and rinsed): These add protein, fiber, and a pleasant creaminess.
- Corn (15.25 ounces, undrained): Brings natural sweetness and a nice pop of color.
- Diced tomatoes (14.5 ounces, undrained): Adds juiciness and a bit of acidity to balance the flavors.
- Chicken broth (14.5 ounces): The savory base that keeps every bite flavorful and comforting.
- Diced green chilies (4 ounces, undrained): Provides a mild yet smoky heat characteristic of Southwest cuisine.
- Dry ranch seasoning (1 ounce): Adds a tangy, herby dimension without extra effort.
- Cumin (1 1/2 teaspoons): Imparts a warm, earthy undertone that’s key to Southwest dishes.
- Chili powder (1 tablespoon): Packs in a gentle spice to keep things lively.
- Diced onion (1/2 cup): Builds aromatic depth and subtle sweetness.
- Boneless, skinless chicken breasts (2 pieces, about 2-3 cups): Your lean protein source that soaks up all the wonderful flavors.
- Cream cheese (8 ounces, room temperature): Melts into the soup for a smooth, velvety finish.
How to Make Southwest Chicken Soup
Step 1: Add Ingredients to Your Cooking Vessel
Start by combining all ingredients except the cream cheese into your slow cooker, pressure cooker, or stockpot, depending on your preferred cooking method. This foundational step is where all those flavors begin to mingle and develop. If you’re using uncooked chicken breasts, place them straight in with the rest of the ingredients. If your chicken is already cooked, shredded chicken can be stirred in later for convenience.
Step 2: Cook the Soup
Each cooking method has its magic. For slow cooking, set your crockpot to high for 4 hours or low for 6, allowing flavors to deepen slowly. With a pressure cooker, a quick 8-minute high-pressure cycle does the trick, preserving bright flavors and juicy chicken. On the stove, bringing the mix to a boil and then simmering for about 15 minutes ensures the chicken cooks fully and tenderly. This step transforms humble ingredients into a rich, aromatic Southwest Chicken Soup.
Step 3: Shred the Chicken
After cooking, remove the chicken breasts and shred them using forks or a mixer for effortless shredding. Returning the chicken to the soup means every spoonful is filled with tender pieces that absorb the vibrant broth, creating that perfect hearty bite.
Step 4: Add Cream Cheese
Once your chicken is shredded and back in the pot, stir in the room-temperature cream cheese until it melts smoothly into the soup. This step is the secret weapon for adding luxurious creaminess that softens the spice and brings a balanced, luscious texture to every mouthful of Southwest Chicken Soup.
How to Serve Southwest Chicken Soup
Garnishes
Elevate your bowl with crisp and fresh garnishes that add texture and extra flavor layers. Chopped cilantro, sliced green onions, or a dollop of sour cream are fantastic options. For a bit of crunch, crushed tortilla chips or a sprinkle of shredded cheddar can turn your soup into a complete meal experience.
Side Dishes
This soup stands beautifully on its own, but pairing it with warm cornbread or a fresh garden salad makes for a deeper meal that satisfies all cravings. Soft flour tortillas work wonderfully for dipping or sopping, making every bite fun and filling.
Creative Ways to Present
Serve your Southwest Chicken Soup in colorful bowls to highlight its festive ingredients. For parties, consider individual bread bowls or small mason jars for a charming, rustic touch. Adding a swirl of hot sauce or a squeeze of lime juice on top can personalize each serving and amp up the flavors even more.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Southwest Chicken Soup to airtight containers and refrigerate for up to four days. The flavors continue to meld, making each serving taste even better than the last. Just give it a good stir before reheating to reincorporate any settled ingredients.
Freezing
This soup freezes beautifully, making it a perfect make-ahead meal. Place portions in freezer-safe containers or bags, leaving some space for expansion, and freeze for up to three months. Thaw overnight in the fridge before reheating for a quick, comforting meal anytime.
Reheating
Gently reheat your soup on the stove over medium heat, stirring occasionally until warmed through. Avoid boiling to keep the cream cheese from separating. You can also microwave individual portions, but heating slowly in short bursts with stirring will give the best texture.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using cooked rotisserie chicken is a great shortcut that still delivers amazing flavor. Just add it during the final stages before stirring in the cream cheese to keep it tender and juicy.
Is this soup spicy?
The Southwest Chicken Soup has a mild to moderate spice level thanks to the chili powder and green chilies. If you prefer more heat, add some jalapeños or extra chili powder. For a milder version, reduce or omit these ingredients.
Can I make this soup vegetarian?
Yes! Substitute the chicken broth with vegetable broth and leave out the chicken. You can add extra beans or vegetables like bell peppers or zucchini to keep it hearty and satisfying.
What’s the best way to shred chicken quickly?
Using two forks to pull apart cooked chicken is classic, but if you want faster shredding, try placing warm chicken in a mixer with a paddle attachment and mixing on low for about 30 seconds.
Can I prepare this soup on the stove top only?
Definitely! The stovetop method is quick and straightforward, perfect for those who want delicious homemade soup without waiting hours. Just keep an eye on the chicken to ensure it cooks through fully.
Final Thoughts
Southwest Chicken Soup is truly a dish that brings joy and warmth to any table. Its balanced flavors, creamy texture, and vibrant ingredients make it a go-to recipe that’s both nourishing and exciting. I can’t wait for you to give it a try and experience the comforting taste of this personal favorite. Once you’ve made it, it’s sure to become a beloved staple in your kitchen!
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Southwest Chicken Soup Recipe
- Total Time: 4 hours 10 minutes (slow cooker) / 25 minutes (pressure cooker total including prep) / 25 minutes (stove top total including prep)
- Yield: 6 servings 1x
- Diet: Low Salt
Description
This Southwest Chicken Soup is a hearty, flavorful, and creamy dish that combines black beans, corn, diced tomatoes, chicken, and a blend of southwestern spices. Perfect for a comforting meal, it can be made easily in a slow cooker, pressure cooker, or on the stove top, and features a smooth finish with cream cheese for richness.
Ingredients
Sopa Base Ingredients
- 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 cooked/shredded)
Dairy
- 8 ounces cream cheese (one brick), room temperature
Instructions
- Prepare Ingredients: Collect all ingredients except cream cheese. Rinse and drain the black beans; keep corn, diced tomatoes, and green chilies undrained to retain their juices for flavor.
- Slow Cooker Method: Add all ingredients except cream cheese to the slow cooker. Stir well to combine. If using uncooked chicken breasts, add them directly. Cook on high for 4 hours or low for 6 hours. Once cooked, remove chicken breasts and shred with forks. Return shredded chicken to the soup.
- Add Cream Cheese (Slow Cooker): Add the cream cheese to the hot soup and stir continuously until fully melted and incorporated, creating a creamy texture.
- Pressure Cooker Method: Place all ingredients except cream cheese into the pressure cooker and stir. Add whole uncooked chicken breasts. Seal the lid and close the pressure release valve. Cook at high pressure for 8 minutes.
- Release Pressure and Shred Chicken: Perform a quick release of pressure by carefully opening the valve. Remove the chicken breasts and shred them with forks or a mixer. Return shredded chicken to the soup.
- Add Cream Cheese (Pressure Cooker): Add cream cheese and stir until melted and fully blended for a smooth, creamy soup.
- Stove Top Method: Combine all ingredients except cream cheese in a large stockpot or saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes, or until chicken is cooked through (internal temperature should reach 165°F/74°C).
- Shred Chicken (Stove Top): Remove chicken breasts, shred them, and return the shredded chicken to the pot.
- Add Cream Cheese (Stove Top): Incorporate cream cheese by stirring until dissolved and fully mixed through the soup, adding creamy richness.
- Serve: Ladle soup into bowls and enjoy warm. Optionally garnish with toppings like chopped cilantro, shredded cheese, or avocado slices for added flavor and texture.
Notes
- Use cooked shredded chicken for quicker preparation or leftover chicken.
- Ensure cream cheese is at room temperature to melt evenly and smoothly.
- Adjust chili powder and cumin to taste for desired spice level.
- For a thicker soup, simmer longer on stove top with lid off, stirring occasionally.
- Can be stored in airtight containers in the refrigerator for up to 4 days or frozen for up to 3 months.
- Reheat gently on stove or microwave, stirring to recombine cream cheese.
- Prep Time: 10 minutes
- Cook Time: 4 hours (slow cooker high) / 8 minutes (pressure cooker) / 15 minutes (stove top simmer)
- Category: Soup
- Method: Slow Cooker, Pressure Cooker, Stove Top
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 55 mg
Keywords: southwest chicken soup, slow cooker chicken soup, creamy chicken soup, black bean soup, pressure cooker chicken soup, spicy chicken soup, easy chicken soup recipe
