Slow Cooker Creamy Southwest Chicken Soup
A comforting dish combining tender chicken, creamy textures, and vibrant Southwest flavors, perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Southwestern
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 8 oz cream cheese
- Fresh cilantro, chopped (for garnish)
- Sliced avocado (optional, for garnish)
Instructions
- Prepare your ingredients: Dice the onion and bell pepper, mince the garlic, and rinse the beans and corn.
- Layer in the slow cooker: Place the chicken breasts at the bottom and top with the diced onions, bell pepper, garlic, black beans, and corn.
- Add liquids and spices: Pour the chicken broth over the layered ingredients. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Mix gently to combine.
- Cook: Cover and cook on low for 6 hours or on high for 3 hours until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken breasts, shred with two forks, and return to the soup.
- Add creaminess: Scoop in the cream cheese, stir until melted, and cook on low for an additional 30 minutes.
- Serve: Ladle soup into bowls and garnish with fresh cilantro and avocado if desired.
Notes
Don’t overcook the chicken to prevent dryness. Adjust spices to taste.