I have tried several different southwest style chicken soups. And this one is the best! Right before the soup is ready to be served, stir in a package of cream cheese. What more do you need to know. Cream cheese means it is going to be the best!!
Spray slow cooker with cooking spray. Add corn, rinsed beans and chicken to a slow cooker. I froze the corn from my garden last year so I through a bag of that in. It is probably more than a can’s worth. But we love corn so it was we didn’t mind.
Add all of the dry ranch seasonings, salt, pepper, cumin and chili powder. Add a small can of undrained diced green chilies. Add one can of stewed tomatoes. 1/2 diced onion. And since I was trying to clean out my refrigerator I added the left over salsa, probably about 1/2 a cup.
Give it a stir. Put it on the heat and let ‘er rip, tater chip! When you are ready to serve put one 8 ounce package of cream cheese in. Let it sit for a minute and then stir it in.
Serve with grated Colby Jack or cheddar cheese, sour cream, chopped cilantro and corn chips.
- 1 can drained black beans
- 1 can undrained corn
- 1 can diced tomatoes (I use a quart of home canned tomatoes)
- 1 can chicken broth (optional, my home canned tomatoes provide enough juice)
- 1 can diced green chilies
- 1 package dry ranch dressing mix
- 1½ teaspoon cumin
- 1 Tablespoon chili powder
- ½ diced onion
- 2 chicken breasts or 1 can chicken
- 1 8oz package cream cheese
- Corn Chips, grated cheddar cheese, cilantro and sour cream
- Spray a slow cooker with cooking spray. Put all ingredients except cream cheese in a slow cooker. If you are using canned chicken just add it. If you are using raw chicken breasts add them.
- Cook on low 6-8 hours or on high 3-4 hours.
- Just before serving add a package of softened cream cheese to slow cooker. Stir until melted and combined together.
- If you have used raw chicken breast remove them from the slow cooker and shred. Return and stir chicken into the soup.
- Serve with sour cream, cilantro, grated cheddar cheese and corn chips.
Elaine Duckett says
April 24, 2013 at 9:24 amI love a soup you can fix with cans from the pantry and this recipe would be one of those. I get tired of taco soup and corn chowder, so this is a great crock pot soup to replace the old recipes with.
Sometimes when I entertain, people say to me, I hope you fixed something simple. This is the perfect recipe for those occassions. Or when you have someone traveling from out of town and you aren’t quite sure that time they will be ready to eat. Super easy to serve. Love the soup bowl and garnishments. Way to go Amy. We eat with our eyes.
Pyper says
April 24, 2013 at 1:05 pmThis looks so yummy!! Gonna try this one for sure!! Love the stories too:)
Karen says
November 5, 2013 at 11:01 amThis soup looks yummy!! Does this use cooked chicken or raw
Amy Engberson says
November 6, 2013 at 8:30 amYup, cooked chicken is what I use! I actually almost always used a can of chicken (which I usually don’t like), but it’s okay in this! Enjoy!!
Leslie Schlaefli says
February 4, 2014 at 10:55 amYou don’t add any chicken broth or any other liquid? The only liquid would be from the corn and the tomatoes and a wee bit from the chili’s. How does it get soupy? How many does this serve?
Amy Engberson says
February 5, 2014 at 1:58 pmThis recipe was from my beginning blog days! Which means it’s a keeper because I added my favorite recipes first! Although I must admit that I wasn’t very skilled at blogging yet. I went back and updated the recipe a little. I used 2 quarts of home canned tomatoes in my soup. The tomatoes had plenty of juice to make the soup “soupy”. It wouldn’t hurt a thing to add a can of chicken broth if you felt it the soup was too thick. When I make it I serve 6-8. Hope that helps!
Leslie Schlaefli says
February 5, 2014 at 3:24 pmHi Amy,
Thanks for getting back to me! Can’t wait to make this now!
Valerie Peterson says
September 12, 2014 at 8:23 amPlease send me all of your blog posts via email. THANK YOU!
Amy Engberson says
September 17, 2014 at 9:28 amValerie, I believe you can sign up for my RSS feed. I’m planning put together an email subscription soon! Thanks for stopping by. Keep checking back!
Breanne says
November 15, 2015 at 2:30 pmhow many servings is this recipe?
Amy Engberson says
November 18, 2015 at 3:01 pmI usually get 6-8 servings when I make this soup, but my boys aren’t shy about sitting up and eating either!
Lisa says
March 1, 2019 at 12:25 pmExcellent recipe! Used it for a friendly soup competition at work today and won the trophy!
Amy Engberson says
March 2, 2019 at 11:10 amHi Lisa! I’d love to be a taste tester at your soup competition! I bet there were some fantastic soups there! And you fun that you won! Thanks for stopping by!