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
Scale
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
