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Southwest Chicken Soup with Cream Cheese Recipe | Creamy & Spicy

I made this Southwest Chicken Soup with Cream Cheese and I couldn’t stop smiling at how a handful of simple ingredients turned into something rich, comforting, and full of personality. When I ladled that warm bowl of creamy soup, I felt like it was just what I needed after a busy week.

I used tender chicken, hearty beans, sweet corn, and a brick of cream cheese to pull it all together, and the result felt both indulgent and easy. I love how flexible this recipe is — you could throw it together in a slow cooker, on the stove, or even in a pressure-cooker if you’re in a rush.

If you’re looking for a soup that delivers on flavor and also makes you feel at home, this is it. You might also enjoy similar cozy comfort in a Creamy Parmesan Italian Sausage Soup Recipe that’s perfect for chilly evenings.

Southwest Chicken Soup with Cream Cheese Recipe

Ingredients

Here are the ingredients I used — each one chosen for how it contributes to the overall flavor, texture, or ease of the soup.

15.5 oz drained and rinsed black beans – I like black beans here because they hold their shape and add a nice earthy bite.
15.25 oz of undrained whole-kernel corn – leaving the juice gives extra liquid and sweet corn works better than frozen (because frozen tends to water-down the soup).
14.5 oz undrained diced tomatoes – I used fire-roasted or Tex-Mex style to add a bit of char and warmth.
14.5 oz chicken broth – low sodium is ideal so you can control the seasoning.
4 oz diced green chilis, undrained – these give heat and flavor depth; choose mild/medium/spicy depending on your tolerance.
1 oz dry ranch seasoning mix – this adds that creamy, herb-savory backbone without needing extra herbs.
1 1⁄2 teaspoons ground cumin – gives a warm, smoky tone.
1 Tablespoon chili powder – elevates the southwest-style flavor and brings mild heat.
½ cup diced onion – fresh yellow or sweet onion works best; avoid dehydrated for better texture.
2 boneless, skinless chicken breasts (about 2–3 cups cooked and shredded) – fresh breast gives the best texture and flavor; canned chicken is a backup but less fresh tasting.
8 oz cream cheese (one brick), room temperature – full-fat cream cheese melts smoothly and creates the rich, creamy body of the soup.

You can also pair this soup with something fun like Baked Crack Chicken Pinwheels Recipe for a finger-food side that’s just as indulgent.

Note: serves approximately 6-8 people (depending on portion size).

Variations

This recipe works great as written, but here are some ways to tweak it:

Dairy-free option: Swap the cream cheese for vegan cream cheese or a thick cashew-cream blend to keep the creaminess without dairy.
Lower carb / sugar-free: Use no-sugar-added diced tomatoes and corn, and check the ranch mix for added sugars.
Flavor boosting add-ins: Stir in a chipotle pepper in adobo for smoky heat, or add chopped fresh cilantro and a squeeze of lime right before serving for extra brightness.
Protein swap: Use shredded rotisserie chicken or pre-cooked pulled chicken instead of raw breasts to shorten cook time.
Vegetarian version: Skip the chicken and chicken broth; use vegetable broth and add extra beans or diced sweet potato for heartiness.

Cooking Time

Prep Time: ~15 minutes
Cooking Time: ~4 hours on high in slow cooker (or ~15 minutes simmer on stovetop)
Total Time: ~4 hrs 15 minutes

Equipment You Need

A slow cooker – to set and forget the soup all day.
A large stockpot or Dutch oven – for direct heat and quick cooking.
Measuring cups and spoons – to ensure the spices and ingredients are properly balanced.
A sharp chef’s knife and cutting board – for prepping the onion and chicken.
A soup ladle and serving bowls – for serving the finished dish.

How to Make Southwest Chicken Soup with Cream Cheese Recipe Name?

Here’s how I walked through making it:

Prep the ingredients

First, I diced the onion, drained and rinsed the beans, measured out the spices, and got the chicken ready (either raw breasts or pre-cooked shredded). Having everything lined up makes the cooking part go smoothly.

Combine everything except the cream cheese

Next I added the beans, corn (with juices), tomatoes, green chilis, chicken broth, ranch seasoning, cumin, chili powder and diced onion to the pot (or slow cooker). Then I added the chicken breasts if using raw and stirred everything to combine.

Cook until chicken is done and flavors meld

If I’m using a slow cooker, I set it to high for about 4 hours (or low for about 6). On the stovetop I bring the mixture to a boil, reduce to a simmer, and cook until the chicken is cooked through (about 15 minutes) and registers 165°F inside.

Shred the chicken and add cream cheese

Once the chicken is tender, I remove the breasts, shred them with forks, then stir the shredded chicken back into the pot. Then I add the room-temperature cream cheese and stir until it’s fully melted and incorporated into the soup, giving that creamy texture and rich flavor.

Serve and garnish

Finally, I ladle the soup into bowls, add my favorite toppings (see below), and enjoy it while it’s hot and comforting.

Additional Tips for Making This Recipe Better

Here are a few things I discovered that make the soup even better:

I always use room-temperature cream cheese so it melts smoothly without clumping.
I prefer fresh diced onion over frozen, because frozen releases extra water and weakens the flavor.
I seed the green chilis to control the heat — it’s easier to add heat later than fix a soup that’s too spicy.
I cook the chicken right in the soup when I have time — it absorbs the spices better and tastes richer.
I find the leftovers taste even better the next day because the flavors deepen beautifully.

How to Serve Southwest Chicken Soup with Cream Cheese Recipe Name?

For serving, I like to dish it into deep bowls and garnish for both look and flavor. You can sprinkle freshly grated cheddar or Monterey Jack cheese, add a dollop of sour cream or Greek yogurt, sprinkle fresh cilantro or green onions, and top with crushed tortilla chips.

It pairs perfectly with warm cornbread, crusty rolls, or tortilla strips. Adding a lime wedge on the side makes the presentation brighter and adds a fresh zing when squeezed in.

Nutritional Information

Here’s a quick snapshot of the nutrition per serving (based on 8 servings):

Calories: ~285 kcal
Protein: ~15 g
Carbohydrates: ~32 g
Fat: ~12 g

Make Ahead and Storage

Storage: After cooling completely, I store the soup in an airtight container in the refrigerator. It stays fresh for about 3–4 days.
Freezing: Because it includes cream cheese, I freeze the soup before adding the cream cheese. When reheating, I mix in fresh cream cheese to keep it creamy and smooth.
Reheating: I warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it thickens, I add a splash of broth or water to loosen it up.

Why You’ll Love This Recipe

Here are a few reasons I think this soup will become one of your favorites:

It’s extremely easy to make, whether you choose the slow cooker or stovetop version.
It’s rich, creamy, and full of flavor, thanks to the spices, chilis, and cream cheese.
It’s very customizable — you can adjust heat, swap proteins, or make it dairy-free.
It holds up beautifully for leftovers, making it great for weekly meal prep.
It’s family-friendly and crowd-pleasing, with a bold Southwest flavor that isn’t overwhelming.

Ben Carraoli