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Slow Cooker Creamy Southwest Chicken Soup

Southwest Chicken Soup - A delicious one-pot cozy and comforting meal that cooks itself!

Course Soup
Cuisine American, Mexican
Keyword Chicken Soup
Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 26 minutes
Servings 8 servings
Calories 343.2 kcal
Author Holly Sander

Ingredients

  • 14 ounces canned small white beans (navy or great northern), drained and rinsed
  • 14 ounces canned black beans, drained and rinsed
  • 14 ounces canned diced tomatoes
  • 2 cups chicken stock
  • 1 cup of lite beer like Corona (or chicken stock if preferred)
  • 1 large onion, chopped
  • 2 sweet bell peppers, red yellow or orange, seeds and membranes removed and chopped
  • 3 jalapeño peppers, seeds and membranes removed, diced
  • 5 cloves garlic, minced
  • 1/3 cup finely chopped cilantro, plus more for garnish
  • 2 tablespoons cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon liquid smoke (*See Note)
  • 2 teaspoons chili powder
  • 2 teaspoons oregano
  • 1 teaspoon coriander
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 pounds boneless skinless chicken breasts
  • 4 ounces cream cheese, softened and cut up
  • Toppings: chopped cilantro diced green onions, chopped tomatoes, shredded cheese, or sour cream.

Instructions

  1. Place the onion, garlic, cilantro, peppers, jalapeño peppers, white beans, black beans, diced tomatoes, beer, chicken stock, salt and pepper and taco seasonings (paprika, cumin, chili powder, oregano, coriander, and liquid smoke if using) into the slow cooker then stir to blend all the ingredients together. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.

  2. Add the lid to the crock pot and set it to low heat for 6 ½ hours or high heat for 3½ hours.

  3. Remove the chicken breasts, shred and set aside.
  4. Next, add the cream cheese to the crock pot and whisk or stir it in until it’s thoroughly blended with the soup.

  5. Fold in the shredded chicken into the crock pot and allow it to rest for 10 minutes. Serve warm as is or with with chopped cilantro, diced green onions, chopped tomatoes, shredded cheese and sour cream.

Recipe Notes