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Southwest Chicken Soup with Cream Cheese Recipe
Ben Carraoli

Southwest Chicken Soup with Cream Cheese Recipe

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.
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Total Time 4 hours 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Finally, I ladle the soup into bowls, add my favorite toppings (see below), and enjoy it while it’s hot and comforting.

Notes

  • 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